Taco Rice Casserole

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4.34 from 3 votes

Easy, cheesy, and full of taco goodness. Just dump, bake, and enjoy!

Prep Time10

Cook Time25

Total Time35

Course: Dinner

Cuisine: American, Mexican American

Keyword: dump and bake, taco rice bake, taco rice casserole, taco rice recipe, taco rice skillet

Servings: Servings

Author: Alyssa Rivers

Ingredients

1 pound lean ground beef
2 cups uncooked Minute Rice
1 (10-ounce) can Rotel
1 (1-ounce) package taco seasoning
2 cups beef broth
1 ½ cups shredded Mexican cheese blend

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
In a large skillet, cook and brown 1 pound lean ground beef for 7-8 minutes until no longer pink.
Add the cooked beef to the prepared pan, followed by the 2 cups uncooked Minute Rice, 1 (10-ounce) can Rotel, and 1 (1-ounce) package taco seasoning.
Pour in 2 cups beef broth and stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.
Top with 1 ½ cups shredded Mexican cheese blend, cover with foil, and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!

Video

Notes

In the Refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
In the Freezer: Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.

Nutrition

QR code

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