Description
This hearty Taco Rice Casserole combines ground beef, aromatic spices, and tender rice baked to perfection with melted cheese on top. A comforting and flavorful one-dish meal that’s easy to prepare and perfect for family dinners. Customize with optional toppings like shredded lettuce, sour cream, or avocado for a fresh finish.
Ingredients
Main Ingredients
- 1 pound lean ground beef (can substitute ground chicken or turkey)
- 1 yellow onion, diced
- 3 cloves garlic, minced (can substitute 1 teaspoon garlic powder)
- 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 (can substitute chicken broth)
- 2 cups shredded Colby Jack cheese (can substitute cheddar, Monterey Jack, or Mexican blend)
Optional Toppings
- Shredded lettuce
- Sour cream
- Avocado or guacamole
- Chopped fresh cilantro
Instructions
- Preheat: Preheat your oven to 375°F (190°C) and lightly spray a 9x13-inch baking dish with cooking spray to prevent sticking.
- Cook beef and onion: In a large skillet over medium-high heat, cook the ground beef and diced onion for 7-8 minutes, stirring occasionally, until the beef is fully cooked and no longer pink. Drain any excess grease from the pan.
- Season: Add the minced garlic to the skillet, cooking and stirring for 30 seconds until fragrant. Then sprinkle in the chili powder, ground cumin, smoked paprika, dried oregano, salt, and black pepper. Cook for an additional 1 minute to release the spices' aromas.
- Add rice and liquids: Stir in the uncooked rice, canned diced tomatoes with their juices, chopped green chilies, and beef broth. Mix everything well to combine the ingredients evenly.
- Transfer and bake: Pour the mixture into the prepared baking dish and cover tightly with aluminum foil. Bake in the preheated oven for 45 to 50 minutes, or until the rice is tender and has absorbed most of the liquid.
- Melt cheese: Remove the foil and fluff the rice gently with a fork. Sprinkle the shredded Colby Jack cheese evenly over the top. Return the dish to the oven, uncovered, and bake an additional 8 to 10 minutes until the cheese has melted and is bubbly.
- Rest and serve: Let the casserole stand for 5 minutes before serving to allow it to set. Serve warm, topped with optional shredded lettuce, sour cream, avocado or guacamole, and fresh chopped cilantro if desired. Store leftovers in an airtight container in the refrigerator for up to 4 days.
Notes
- You can adjust the spice level by modifying the amount of chili powder or omitting it for a milder flavor.
- Ground chicken or turkey can be substituted for the beef for a lighter protein option.
- If you don’t have fresh garlic, 1 teaspoon of garlic powder works well as a substitute.
- Any mild shredded cheese such as cheddar, Monterey Jack, or a Mexican cheese blend can replace Colby Jack.
- For a vegetarian alternative, use plant-based ground meat and vegetable broth instead of beef broth.
