Taco Rice Casserole
This cheesy Taco Rice Casserole is an easy, family-friendly meal made with ground beef, beans, rice, salsa, and melty cheese. Perfect for weeknight dinners!
Servings: 8
Equipment
- Skillet
Ingredients
- 1 pound Ground Beef (or ground turkey)
- 1 teaspoon Onion Powder
- 1 ½ teaspoons Garlic Powder
- 1 1-ounce packet Taco Seasoning
- 10-ounce can Rotel
- ½ cup Salsa
- 1 15-ounce can Pinto Beans
- 1 cup Long Grain White Rice
- 1 10-ounce can Cream of Celery (or Cream of Mushroom)
- ½ cup Enchilada Sauce
- 1 ½ cups Beef Broth
Topping
- 2 cups Cheddar Cheese, shredded
Instructions
Prep
- Spray a 13”x9” baking dish with cooking spray. Preheat oven to 375°F.
Brown the Beef
- In a skillet, brown the ground beef and drain the grease. Add the onion powder, garlic powder, taco seasoning, Rotel, and salsa. Stir well.
Make the Casserole
- To a large bowl, add the ground beef mixture, pinto beans, rice, cream of celery soup, and enchilada sauce. Mix together well.
- Stir in the beef broth
- Pour the mixture into the casserole dish.
- Cover the dish tightly with foil.
Bake
- Bake the casserole for 50-60 minutes, or until the rice is tender.
Add Cheese Topping
- Remove the foil, stir the casserole well.
- Top the casserole with the shredded cheese and put back in the oven for 5-10 minutes, or until the cheese has melted.
Serve
- Serve as a main dish, or use as a dip for tortilla chips.
- Top with salsa, sour cream, avocado slices, lettuce, green onions, or crushed tortilla chips.
Notes
Storage and Reheating
- Refrigerator – Store leftovers in an airtight container for up to 4 days.
- Freezer – Wrap tightly or place in a freezer-safe container and freeze for up to 3 months. For best results, thaw overnight in the refrigerator before reheating.
- Reheating – Warm individual portions in the microwave, or reheat the whole casserole in a 350°F oven (covered with foil) until hot all the way through. Add a sprinkle of fresh cheese before reheating to freshen it up.
Nutrition
Calories: 435kcal
