This Taco Casserole with Rice includes layers of zesty ground beef, tomatoes, fiesta corn, gooey cheese and crunchy tortilla chips for a wholesome and satisfying meal that the entire family will love. You can never go wrong with taco night!
If there's one thing that everyone in the house can agree on, it's tacos. I'll never hear whining or complaining when they're on the menu, so of course I've dreamed up about a zillion different ways to prepare the classic dinner (you know...to keep things interesting)! From Taco Pizza to Taco Salad, Taco Stuffed Potatoes to Taco Pie and Taco Soup...there's a taco-inspired recipe for every mood imaginable. Today I'm sharing one more delicious way to enjoy your favorite flavors -- in a Taco Casserole with Rice!
What is Taco Casserole with Rice?
In general, a “casserole” is any food that is cooked and served in the same dish. Casseroles typically include three main components: a base that provides the main flavor and texture of the dish (in this case, the ground beef), an extender that helps thicken the dish (here it’s the rice), and a binder or liquid that holds it all together (such as the condensed soup). We’ve checked all of the boxes with this fiesta taco rice bake recipe, and we’ve upped the ante with some vegetables, cheese and a crunchy tortilla chip topping!
How to make Taco Casserole with Rice:
This Mexican beef and rice casserole comes together with simple ingredients and about 20 minutes of prep. Let's get started!
Ingredients:
- Ground beef
- Onion
- Condensed tomato soup
- Milk
- Taco seasoning
- Cooked rice
- Canned petite diced tomatoes
- Canned corn with red and green bell peppers (such as "Mexicorn")
- Cheddar cheese
- Tortilla chips
Step 1: Cook the Ground Beef and Onion
First, cook the ground beef and onion in a large skillet until the meat is no longer pink. Drain and set aside.
Step 2: Whisk together the Liquid Ingredients
While the beef cooks, whisk together the condensed soup, milk, taco seasoning and salt.
Step 3: Combine all Ingredients
Add the cooked rice, soup mixture, tomatoes and corn to the cooked beef, and then transfer the mixture to a 9 x 13-inch baking dish.
Step 4: Sprinkle Cheese on Top
Sprinkle plenty of grated cheddar cheese over top!
Step 5: Bake the Cheesy Beef and Rice Casserole
Bake the casserole in a 350 degree F oven for about 25-30 minutes, or until hot and bubbly.
Step 6: Add Tortilla Chips on Top
Top the casserole with crushed tortilla chips, allow to rest for about 5 minutes, and serve!
How to serve Taco Casserole with Rice and Chips:
We serve this Mexican-inspired casserole with additional tortilla chips for scooping up the rice mixture. It's also nice to garnish the dish with a bright, fresh sprinkling of chopped cilantro, parsley, or green onions.
Here are a few more easy options that go well with the taco casserole:
- A simple green salad dressed in a cool Buttermilk Dressing
- Healthy and Easy Corn Salad
- Tortilla chips with salsa and guacamole
- Black Bean and Corn Salad
- Pico de Gallo
- Refried beans
Preparation and Storage Tips:
- Prep ahead: You can assemble this casserole in advance and keep it covered in the refrigerator for up to 24 hours before baking.
- To freeze: Assemble the casserole, cover tightly with foil, and freeze for up to 3 months. When ready to bake, thaw in the refrigerator overnight and then allow to sit on the counter and come to room temperature for 30 minutes before baking.
- Have leftovers? The cooked casserole will keep in the refrigerator for 3-4 days, or in the freezer for up to 3 months.
- To reheat a previously baked casserole: Cover the dish loosely with foil to prevent the top from excess browning. Warm in a 300 degree F oven for about 20 minutes, or just until heated through. You can also reheat individual portions in the microwave.
Cook's Tips and Recipe Variations:
- You’ll need 4 cups of cooked rice for this recipe. I like to use two packets of Uncle Ben’s Ready Rice for a shortcut, which I can microwave in minutes. If you prefer, you can cook your own rice on the stovetop or use leftover rice from a previous meal.
- Any variety of cooked rice will work — brown rice or white rice.
- If you don't have "Mexicorn," you can substitute with regular canned corn or with canned fire-roasted corn. Frozen corn kernels will also work!
- For a spicier casserole, swap out the petite diced tomatoes and replace them with a can of Rotel diced tomatoes and green chilies.
- Instead of the hamburger meat, try using an equal amount of ground turkey or ground chicken.
- Serving a smaller family? Cut all of the ingredients in half and prepare the casserole in an 8-inch square baking dish. The smaller casserole will probably only need about 20 minutes in the oven, but the rest of the instructions remain the same.
More taco casserole recipes that you might enjoy:
- Easy Taco Casserole Recipe
- 5-Ingredient Taco Casserole
- Dump-and-Bake Taco Casserole
- Taco Pasta Casserole
- Dump-and-Bake Chicken Taco Casserole
- Doritos Nacho Cheese Taco Bake
Taco Casserole with Rice
Ingredients
- 1 lb. lean ground beef
- 1 small onion, diced (or about 1 cup of frozen pre-diced onion for a shortcut)
- 2 cans (10.75 ounces each) condensed tomato soup, NOT diluted
- 1 cup milk
- 1 (1 ounce) packet taco seasoning mix
- ½ teaspoon salt
- 4 cups cooked rice (I use 2 packets of Uncle Ben’s Ready Rice microwaved according to package instructions)
- 1 (14.5 ounce) can petite diced tomatoes, NOT drained
- 1 (11 ounce) can corn with red and green bell peppers, drained
- 1 cup grated cheddar cheese
- 1 cup crushed tortilla chips
- Optional garnish: chopped fresh parsley, green onions, or cilantro
Instructions
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook beef and onion in a large skillet over medium-high heat until meat is no longer pink (about 5-7 minutes). Drain.
- In a separate bowl, stir together condensed soup, milk, taco seasoning and salt.
- Add cooked rice, soup mixture, tomatoes and corn to the cooked beef. Stir to combine. Transfer to prepared baking dish. Sprinkle cheese over top.
- Bake, uncovered, at 350 degrees F for 25-30 minutes, or until hot and bubbly. Top with crushed chips, allow to rest for 5 minutes, and then garnish with parsley, green onion or cilantro just before serving.
Notes
- You’ll need 4 cups of cooked rice for this recipe. I like to use two packets of Uncle Ben’s Ready Rice for a shortcut, which I can microwave in minutes. If you prefer, you can cook your own rice on the stovetop or use leftover rice from a previous meal.
- Any variety of cooked rice will work — brown rice or white rice.
- If you don't have "Mexicorn," you can substitute with regular canned corn or with canned fire-roasted corn. Frozen corn kernels will also work!
- For a spicier casserole, swap out the petite diced tomatoes and replace them with a can of Rotel diced tomatoes and green chilies.
- Instead of the hamburger meat, try using an equal amount of ground turkey or ground chicken.
- Serving a smaller family? Cut all of the ingredients in half and prepare the casserole in an 8-inch square baking dish. The smaller casserole will probably only need about 20 minutes in the oven, but the rest of the instructions remain the same.
Hi Blair,
I was reading your blog this week and I was looking for a Mexican Recipe to make and I saw this one. I will be making it this week.
It looks delicious!! I bought a huge bag of rice the other day when I went shopping and will be using some of it for this dish. We eat a lot of rice and it is less expensive to buy the larger size then by a box every few weeks which has been very difficult to find lately.
Thanks for another great recipe!!
Hi, Annette! I'm so glad that you'll give it a try. It's one of those great meals that all of my boys enjoyed. Can't go wrong with the taco theme!
Made this recipe last night. Delicious!
Cooked rice in my rice cooker and didn't have the corn with green chili, but otherwise followed the recipe exactly. It's a keeper.
Yay! Thanks for your note, Suzanne. I'm so glad that the recipe was a success in your house!