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Spoon scooping out baked taco seasoned rice with beef and beans from skillet.
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5 from 2 votes

Taco Rice Casserole

This Taco Rice Casserole is a hearty, one-pot bake made with ground beef, uncooked rice, beans, salsa, and melty cheddar.
Prep Time15 minutes
Cook Time1 hour 10 minutes
Resting Time5 minutes
Total Time1 hour 20 minutes
Course: Main Course
Cuisine: American, Tex Mex
Servings: 6
Author: Kristen Chidsey

Equipment

Ingredients

  • 1 teaspoon olive oil
  • 1 pound lean ground beef
  • 1 yellow onion minced
  • 2 cloves garlic minced
  • 1 cup prepared thick and chunky salsa
  • 2 cups beef broth or chicken stock
  • 1 tablespoon taco seasoning
  • 1 cup brown rice rinsed
  • 1 (15-ounce) can pinto beans drained and rinsed
  • 2 cups shredded cheddar cheese
  • minced cilantro optional

Instructions

  • Arrange oven rack in center position and preheat the oven to 400℉.
  • Briefly heat the oil in a deep, oven-safe skillet over medium-high heat. Add the ground beef and minced onion cook, breaking it up as it browns, until fully cooked through. Add the garlic and briefly toast for 30-60 seconds Drain off any excess grease and return the skillet to the stove.
    Ground beef, onion, and garlic sauteed together in large deep skillet.
  • To the skillet, add in 1 cup prepared thick and chunky salsa, 2 cups beef broth, and 1 tablespoon taco seasoning, stirring to combine. Raise the heat to high and bring to a boil.
    Deep skillet with taco meat, salsa, beef broth.
  • Once boiling, turn off the heat and stir in the rice and beans.
    Deep skillet with ground beef, pinto beans, uncooked rice, beef stock, and salsa before baking.
  • Place the lid on the skillet or tightly cover with aluminum foil. Transfer the skillet to the oven and bake for 1 hour. NO peeking!
  • Remove the skillet from the oven, uncover, and fluff the rice with a fork. lf your rice is not tender at this point, recover and continue to bake in 5 minute intervals until fully tender
    Baked rice with taco meat and pinto beans fluffed in skillet.
  • Sprinkle the cheese over the mixture and return to the oven, uncovered, for 5-10 minutes, or until the cheese is fully melted.
    Baked taco rice casserole in deep skillet topped with shredded cheddar.
  • Remove from the oven, let rest for 5 minutes. Sprinkle with cilantro if desired and serve.
    Spoonful of taco rice casserole made with rice, beef, beans, and cheese coming out of deep skillet.

Video

Notes

Ground Beef: Feel free to use ground turkey or ground chicken in place of the beef.
Vegetarian: Skip the meat and onions. Simply bring the salsa, broth, and seasonings to a boil and add an extra can of beans for added bulk.
Adjust the Heat: Use mild salsa for little ones, or add diced jalapeños to the beef and onion mixture for more kick.
Size of the Skillet: This recipe is designed for a 3-quart skillet, which is typically 10-12 inches wide and about 3 inches deep.
Use a Baking Dish: If you don't have a deep oven-safe skillet, brown the meat and onion as directed. Add the cooked beef to a lightly greased 9x13-inch baking dish. Bring the broth, salsa, and taco seasoning to a boil in a small saucepan or heat in the microwave in a large glass measuring cup for 3 minutes. Pour over the beef, stir in the rice and beans, and top with foil. Bake as directed.
Storage: Store leftovers in an airtight container for up to 3 days in the refrigerator or freeze in a freezer-safe container in the freezer for up to 2 months. Defrost overnight in the refrigerator if needed. Reheat as desired, adding a splash of broth if needed to keep it moist.

Nutrition

Calories: 409kcal | Carbohydrates: 30g | Protein: 29g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 85mg | Sodium: 892mg | Potassium: 566mg | Fiber: 2g | Sugar: 3g | Vitamin A: 594IU | Vitamin C: 3mg | Calcium: 311mg | Iron: 3mg
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