Dump-and-Bake Taco Rice Casserole with Beef
When you want taco night with almost no thinking, bake this beefy rice casserole.
If you’re tired and still need dinner, this is the kind of recipe that helps. It’s a dump-and-bake taco rice casserole: brown the beef, stir everything together, and let the oven do the rest while you clean up one pan. It tastes like taco night crossed with a cozy rice bake, so it’s satisfying without feeling fussy. Expect a soft, saucy casserole with tender rice, seasoned beef, beans, and melty cheese. It’s not fancy, but it is dependable, filling, and very weeknight-friendly, especially when you want something warm on the table in under 45 minutes.
Ingredients
- 1 lb ground beef
- 1 unit yellow onion — small, diced
- 2 unit garlic cloves — minced
- 1 cup long-grain white rice — uncooked
- 1 cup salsa — mild or medium
- 1 cup diced tomatoes — with juices
- 1.5 cup beef broth
- 1 cup black beans — rinsed and drained
- 1 cup frozen corn
- 1 oz taco seasoning — 1 packet or about 2 tbsp
- 1 tsp kosher salt — plus more to taste
- 0.5 tsp black pepper
- 1.5 cup shredded cheddar cheese
- 2 unit green onions — sliced, for topping
- 0.25 cup cilantro — chopped, optional
Method
- 1 Heat the oven to 375°F. In a large oven-safe skillet or baking dish, cook the ground beef and onion over medium-high heat until the beef is browned and the onion softens, about 6 to 8 minutes. Add the garlic and cook for 30 seconds.
- 2 Stir in the rice, salsa, diced tomatoes, beef broth, black beans, corn, taco seasoning, salt, and black pepper. Bring the mixture to a simmer, then spread it into an even layer.
- 3 Cover tightly with foil and bake for 25 minutes. Remove the foil, stir gently, sprinkle the cheese over the top, and bake uncovered for 5 to 8 minutes more, until the rice is tender and the cheese melts.
- 4 Let the casserole rest for 5 minutes. Top with green onions and cilantro, then serve hot.
Variations
- Vegetarian swap — Replace the beef with 2 cups cooked lentils or 2 cans of black beans for a meatless version that still feels hearty.
- Faster swap — Use microwave-ready rice and reduce the bake time to 15 minutes covered, then 5 minutes uncovered with the cheese.
- Substitutions — Swap cheddar for Monterey Jack, use pinto beans instead of black beans, or use mild enchilada sauce instead of salsa for a smoother sauce.
Notes
If the rice still seems a little firm after baking, add 2 tbsp water, cover again, and bake 5 minutes more. For extra heat, add hot sauce at the table. This casserole reheats well, so leftovers are a strong win.
Equipment that helps
- Large oven-safe skillet or 9x13-inch baking dish — It lets you cook and bake in one vessel, which keeps cleanup low when you’re tired.
- Foil — It traps steam so the rice cooks through without drying out.
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