Cheesy Taco Rice Casserole

Taco rice casserole with melted cheese and toppings

This cheesy taco rice casserole is a quick and comforting weeknight dinner made with seasoned ground beef, Rotel, black beans, corn, and rice, all baked under a melty layer of cheese. It’s flexible, freezer-friendly, and perfect for busy families.

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Course: Casserole

Cuisine: American

Prep Time: 10

Cook Time: 25

Resting time: 5

Total Time: 40

Servings: Servings

Calories: 480kcal

Cost: $12

Equipment

1 9x13 inch baking dish
1 – Large skillet
1 – Mixing spoon
1 – Aluminum foil

Ingredients

1 lb ground beef
1 packet taco seasoning
1 can Rotel 10 oz, undrained
1 cup instant rice or 2 cups cooked rice
1 cup corn frozen or canned
1 can black beans 15 oz, drained and rinsed
½ cup water or broth for instant rice only
2 cups shredded cheddar or Mexican blend cheese divided
Optional toppings:
Sour cream
Chopped cilantro
Sliced jalapeños
Crushed tortilla chips

Instructions

Preheat oven to 375°F and grease a 9x13-inch casserole dish.
In a large skillet, cook the ground beef over medium heat until browned. Drain excess fat.
Stir in taco seasoning, Rotel, corn, black beans, and dry instant rice.
Add ½ cup of water or broth and mix well.
Remove from heat and stir in 1 cup of shredded cheese.
Transfer mixture into the prepared casserole dish.
Top with remaining cheese, cover with foil.
Bake for 20 minutes. Uncover and bake for 5 more minutes until cheese is bubbly.
Let rest 5 minutes before serving. Add toppings as desired.

Notes

This recipe is highly adaptable. Use chicken or ground turkey for a lighter version, or stir in cream cheese for extra richness. Want more spice? Swap in hot Rotel or add a diced jalapeño.

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