Taco Rice Casserole
A cozy taco rice casserole that combines all the goodness of tacos with the heartiness of a casserole, perfect for cold evenings.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 4 servings 1x
- Category: Main Course
- Method: Baking
- Cuisine: Mexican
- Diet: Paleo
Ingredients
Scale
- 1 pound lean ground beef
- 1 yellow onion, diced
- 3 cloves garlic, minced
- 1 ½ tablespoons chili powder
- 1 tablespoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 ¼ cups uncooked long-grain white rice
- 14.5 ounces canned diced tomatoes, undrained
- 4-ounce can chopped green chilies
- 3 cups beef broth
- 2 cups shredded Colby Jack cheese
- Optional toppings: Shredded lettuce, sour cream, avocado or guacamole, chopped fresh cilantro
Instructions
- Preheat your oven to 350°F (175°C).
- Cook the beef in a large skillet over medium heat until browned and onions are soft.
- Add minced garlic, chili powder, cumin, smoked paprika, oregano, salt, and pepper into the skillet.
- Toss in the canned diced tomatoes, chopped green chilies, and beef broth, then add the rice.
- Transfer the beef and rice mixture to a greased baking dish.
- Cover the dish with aluminum foil and bake for 40 minutes.
- Cheese it up! Remove foil, sprinkle cheese on top, and bake uncovered for an additional 10-15 minutes.
- Let the casserole sit for about 5-10 minutes before serving.
Notes
Feel free to customize the recipe with your favorite toppings and variations like black beans, jalapeños, or cauliflower rice for a low-carb option.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 70mg
Keywords: Taco Rice Casserole, comfort food, easy dinner, casserole recipe, family meal