Easy Taco Casserole with Rice

Total Time 1 hr 30 mins
Difficulty: Beginner
Cooking Temp: 375  F
Servings: 6
Calories: 510
Description

This easy taco casserole is a one-dish dinner made with seasoned ground beef, black beans, and rice baked in a zesty salsa sauce, then topped with melted cheddar and pepper jack. The rice cooks right in the dish, so it absorbs all the taco flavor. It is simple, filling, and ideal for busy weeknights.

Ingredients
    For the Taco Meat
  • 1 lb 85% lean ground beef
  • 1 medium yellow onion, diced
  • 1 medium green bell pepper, diced
  • 3 cloves garlic, minced
  • 1 1/2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
    • For the Rice and Salsa Sauce
  • 1 1/4 cups long-grain white rice, uncooked
  • 2 1/2 cups low-sodium beef broth
  • 1 cup medium salsa
  • 8 oz can tomato sauce
  • 4 oz can chopped green chiles
  • 15 oz can black beans, drained and rinsed
    • For the Cheese Topping
  • 3/4 cup shredded sharp cheddar cheese
  • 3/4 cup shredded pepper jack cheese
    • For Serving (Optional)
  • Sour cream
  • Sliced avocado
  • Chopped fresh cilantro
  • Shredded lettuce
  • Crushed tortilla chips
Instructions
    Prepare the oven and baking dish
  1. 1
    Preheat the oven to 375°F. Lightly grease a 9x13-inch baking dish with cooking spray and set it on the counter. Keep a large sheet of foil nearby, since you will need it to cover the dish later.
    2. Brown the beef and vegetables
  2. 2
    Place a large, deep skillet over medium-high heat. Add the ground beef, onion, and bell pepper, and break the beef into small crumbles with a wooden spoon. Cook for 7 to 8 minutes, stirring often, until the beef is browned with no pink left and the vegetables are soft. Tilt the pan and spoon out the extra grease, leaving just a little behind for flavor.
    3. Toast the taco spices
  3. 3
    Reduce the heat to medium and add the garlic. Stir for 30 seconds, then sprinkle in the chili powder, cumin, smoked paprika, onion powder, oregano, salt, and pepper. Stir constantly for about 1 minute, until the mixture smells warm and fragrant. This short step builds a deeper flavor, so it is worth the time.
    4. Simmer the sauce
  4. 4
    Pour in the beef broth, salsa, tomato sauce, and green chiles. Scrape the bottom of the skillet with your spoon to loosen any browned bits, since they add flavor. Bring the mixture to a gentle simmer and cook for about 2 minutes. It will look quite liquid at this stage, and that is exactly right.
    5. Add the rice and beans
  5. 5
    Stir the uncooked rice and drained black beans into the skillet until everything is evenly mixed. Carefully pour the mixture into the prepared baking dish and spread it into a flat, even layer. Press down lightly so all the rice is covered by the liquid, because any grains sticking out may stay crunchy.
    6. Bake covered
  6. 6
    Cover the baking dish tightly with foil, sealing the edges so the steam stays inside. Bake for 45 to 50 minutes, until the rice is tender and has absorbed nearly all the liquid. If the casserole still looks soupy, re-cover it and bake for 5 more minutes.
    7. Melt the cheese
  7. 7
    Carefully remove the foil, as hot steam will escape, and gently fluff the rice with a fork. Sprinkle the cheddar and pepper jack evenly over the top. Bake uncovered for 8 to 10 minutes, until the cheese is melted, golden, and bubbling at the edges.
    8. Rest and serve
  8. 8
    Let the casserole rest for 5 minutes on the counter before serving. This helps it set so it holds together when scooped. Serve warm with your favorite taco toppings.
Note

Rest time: The 5-minute rest after baking lets the rice finish absorbing the sauce and keeps the casserole from being runny on the plate.

Spice level: This recipe is mild to medium. Use 2 teaspoons of chili powder for a milder version, or 2 tablespoons for more heat.

Meat swaps: Ground turkey or chicken works well. Add 1 teaspoon of oil when browning, since these meats are leaner.

Rice tip: Do not rinse the rice, and do not stir it again once it is in the baking dish. Keep the foil tightly sealed so the steam cooks it evenly.

Troubleshooting: If the rice is still firm after the covered baking time, add 1/4 cup of hot broth, re-cover the dish, and bake for 5 to 10 more minutes. If the casserole looks greasy, the beef was not drained well enough, so blot the top with a paper towel before serving.

Storage: Cool the casserole within 2 hours of baking. Store leftovers in an airtight container in the refrigerator for up to 4 days.

Freezing: Cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator.

Reheating: Warm single portions in the microwave for about 2 minutes, stirring halfway, or in a skillet over medium-low heat with a splash of broth or water. Reheat a whole casserole covered with foil at 350°F for 30 to 40 minutes. Always heat leftovers to 165°F in the center before serving.

Keywords: taco rice bowl,
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