This flavorful Taco Rice Casserole comes together quickly and is perfect for Taco Tuesday! Your family is sure to enjoy it!
Do you do Taco Tuesday at your house? We’re not super regular about it, but when I do add tacos to the menu, I make sure we eat them on Tuesday evening. 🙂 Because we just have to.
I love coming up with different ways to serve tacos. You might say I like to think “out of the shell”. Haha! This casserole is a perfect example of a variation of tacos that is super delicious, filling and totally family-pleasing! Plus, it makes a lot, so you probably won’t have to cook the next night!
Growing up, I hated eating leftovers, but now that I’m the one doing the cooking, I really don’t mind them. It’s funny how perspective can change. I remember complaining to my mom about having the same thing for dinner two nights in a row. And now my kids do the same. I tell them they’ll understand when they’re an adult and have the responsibility of cooking. It can get tiresome. And I don’t love doing the dishes that come from cooking. So when I can make a meal and coast for two nights, I’ll take it!
This taco rice casserole tastes incredible both nights that you eat it. Maybe even better the second night. We like to make it taste a little different the next evening by adding something to it like a hot sauce or a different topping. We bought some Mexican Street Corn packages at Costco and made one up to put on this when we enjoyed it as leftovers. It was phenomenal together!
This is a perfect meal for busy school nights! I can’t believe the kids will be starting back soon. Top it with your favorite taco toppings. We love tomatoes, lettuce and sour cream. But you can certainly add olives, salsa, or even crushed tortilla chips. Those would be yummy too!
I love a good casserole, don’t you? They’re so comforting and satisfying. They make the tummy happy! Here are a few of my favorite casseroles for you to try! They’re all so good!
Taco Rice Casserole
Ingredients
- 1 lb. ground beef
- 1/2 yellow onion diced
- 2 tsp. minced garlic
- 1 jalapeno seeds and membranes removed, diced finely
- 2 Tbsp. taco seasoning
- 1 can 15.25 oz black beans, rinsed and drained (you can also sub kidney or pinto beans)
- 1 can 10 oz Rotel (diced tomatoes and green chiles, undrained)
- 2 cans 16 oz total tomato sauce
- 3 c. cooked white rice
- 2 c. shredded cheddar cheese
- Lettuce tomatoes, sour cream, salsa, olives, tortilla chips, etc. for topping
Instructions
- Preheat the oven to 350 degrees Fahrenheit and lightly coat an 8"x8" pan with nonstick cooking spray.
- In a large skillet or dutch oven over the stove top, brown ground beef with diced onion, minced garlic and diced jalapeno, breaking the meat up as you cook. Cook until the meat is no longer pink. Drain fat.
- Sprinkle taco seasoning over the top of the meat mixture and stir it in.
- Add black beans, Rotel, tomato sauce and cooked white rice and stir all together.
- Spread mixture into prepared pan. Pan will be full. Cover with foil and bake for about 25-30 minutes, or until casserole is completely warmed through. Then remove foil, add shredded cheddar and return to the oven to bake for an additional 5 minutes, or until the cheese is melted.
- Serve with your favorite taco toppings.
Do you love tacos? Then you’ll love this casserole!
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