Taco Rice Casserole

Hearty taco rice casserole with black beans, ground beef, and rice topped with a creamy cheese sauce and all the toppings. Serve it with tortilla chips for a twist on taco night – it’s comforting, filling, and the leftovers are even better the next day.

Lots to love about this taco rice casserole! If you’re craving something comforting and filling, this is the recipe to make. It’s like your favorite ground beef tacos served up casserole-style.

It also has a serious cheese upgrade. Instead of just shredded cheese over the top, we’re making a super simple cheese sauce to drizzle over the top. It’s a small thing that delivers big results – I love some creamy, saucy cheese on just about everything. It’s similar to the sauce I use on nachos and roast beef sandwiches. So good.

Ground beef, rice, and beans in a saucy, flavorful sauce topped with that cheese sauce I mentioned, plus lettuce, tomatoes, and cilantro. Add all of your favorite taco toppings when you serve it, and I think you will be very happy.

This recipe makes a big 9×13″ casserole but don’t worry if you’re not feeding a crowd – the leftovers are great with this one. Pop them in the fridge, and you have easy lunches and dinners for later.

Keep scrolling for all of the details including tips and tricks at the end!

Ingredients

• Olive oil
• Ground beef
• Chili powder, cumin, garlic powder, and dried oregano
• Salt and black pepper
• Enchilada sauce
• Canned fire-roasted tomatoes
• Long-grain white rice
• Canned black beans
• Shredded cheddar cheese
• Heavy cream
• Cornstarch
• Iceberg lettuce
• Diced tomatoes
• Chopped cilantro

How to Make the Casserole

In a large skillet, heat the olive oil over medium heat on the stovetop. Add the ground beef and cook it until it’s no longer pink. Add the seasonings and stir to coat the beef evenly in the spices.

Add the enchilada sauce, canned tomatoes, rice, and beans. Stir and bring the mixture to a simmer. Carefully transfer the beef and rice to a 9×13” casserole dish. Cover it with foil and bake the casserole for 30 minutes at 375°F.

Remove the foil, stir the mixture, and bake the casserole uncovered for 10 to 15 minutes or until the rice is tender and the casserole has thickened up.

How to Make the Cheese Sauce

While the casserole finishes baking, make the cheese sauce. Combine the cheese, cream, and cornstarch in a small saucepan. Warm it over medium heat, stirring frequently, until the cheese is  melted and you have a creamy sauce.

Drizzle the cheese sauce over the top of the casserole and sprinkle a 1/2 cup of shredded cheese over the top. Bake the casserole for five minutes or so longer, or until the cheese is melted. Let the casserole stand for five minutes before adding the rest of the toppings.

Toppings

I like to spread the chopped lettuce down the center of the casserole. Scatter the diced tomatoes over the top and sprinkle fresh cilantro over the tomatoes.

For serving, I like to scoop it into bowls with tortilla chips on the side. You can crush them and sprinkle them over the top or use them to scoop up the casserole. Here are more topping and garnish ideas for serving:

• Sour cream
• Diced avocados
• Sliced green onions
• Chopped bell pepper
• Guacamole
• Salsa or pico de gallo

You can also use this casserole as a filling for burritos – that’s a good way to use up the leftovers.

Recipe Tips and Tricks

The most important thing for this casserole is to cook it long enough for the rice to cook. First, make sure the filling is simmering when you transfer it to the baking dish. After you cover and bake it, be sure to stir it well. Finally, give it a taste before you add the cheese sauce. The rice should be tender at this point – if it isn’t, continue to bake it until it is.

Here are some ideas for switching it up:

• Swap the ground beef for ground turkey if you want something leaner.
• You don’t have to use black beans – pinto beans, white beans, kidney beans… whatever you like!
• If you have taco seasoning on hand, use that in place of the other seasonings. Two to three tablespoons should work well.
• I haven’t tested this recipe with other types of rice like brown rice, instant rice, or short-grain rice, so I can’t say how they might work. If you try another kind with success, please let me know in the comments!
• For the cheese sauce, use your favorite jarred cheese sauce if you want to make it easier. No harm, no foul.
• If you want a kick of heat, add diced jalapenos to the beef mixture when you brown it. Or, sprinkle diced jalapeno over the top of the casserole when you add the toppings.
• You can use a can of Rotel (or two) for the fire-roasted tomatoes if you want to add some green chile flavor to the casserole.

Give this taco rice casserole a try when you’re in the mood for something hearty and comforting. I hope you enjoy it!

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