I love recipes that feel like a warm hug on a weeknight: honest, forgiving, and ready when you are. Taco Rice Casserole does exactly that. It’s all the bright flavors of tacos tucked into one skillet, with rice absorbing the savory juices so every spoonful is satisfying.

This dish comes together with pantry-friendly staples and minimal fuss. You sauté aromatics, brown the beef, fold in beans, rice, salsa and broth, then bake until the rice is tender and the flavors meld. A quick broil with cheddar on top gives that golden finish that makes everyone dig in.

I’ll walk you through ingredients, exact steps, swaps that work, and troubleshooting if the rice isn’t quite right. There’s also how to prep ahead and serve it so it looks as good as it tastes. Let’s get cooking.

What Goes Into Taco Rice Casserole

2 tablespoons avocado oil, divided — helps brown the vegetables and meat; split between sautéing and finishing for flavor and nonstick.
1 onion, diced — builds the savory base; sweat until soft so it mellows.
3 garlic cloves, minced — adds bright aromatics; add when the vegetables have softened so it doesn’t burn.
1 bell pepper, stem removed and diced — color and sweet crunch; any color works.
1 pound ground beef — the hearty protein; brown well for deeper flavor.
1 15-ounce can black beans, rinsed and drained — adds texture, fiber, and stretches the protein.
1 tablespoon taco seasoning — brings the spice and savory taco notes; use store-bought or homemade if you have one.
1 teaspoon fine sea salt — seasons the whole dish; adjust to taste if your broth or salsa is salty.
1/2 teaspoon ground black pepper — background heat; freshly ground if possible.
1 cup long grain white rice, rinsed well and drained — the starchy base; rinsing removes surface starch so rice cooks evenly.
1 cup red salsa — adds acidity, tomato depth, and seasoning; choose a style you like (mild to hot).
1 1/2 cup chicken or beef broth — liquid for the rice; chicken broth is neutral, beef gives more richness.
½ cup shredded cheddar cheese (optional) — for a melty, savory finish; use just before broiling.
Avocado — optional garnish; creamy contrast to the warm casserole.
Diced Tomatoes — fresh brightness when used as a topping.
Cilantro — herbaceous finish; add just before serving for color and lift.

Cooking Taco Rice Casserole: The Process

Preheat oven to 400°F (200°C).
Heat 1 tablespoon avocado oil in a large oven-safe skillet over medium heat. Add the diced onion, diced bell pepper (stem removed), and minced garlic; cook, stirring often, until softened, about 5 minutes.
Add the ground beef, break it up with a spatula, and cook until no pink remains, about 5 minutes.
Stir in the rinsed, drained black beans, taco seasoning, salt, pepper, rinsed long-grain white rice, red salsa, 1 1/2 cups chicken or beef broth, and the remaining 1 tablespoon avocado oil. Mix until everything is evenly combined.
Cover the skillet with a lid or tightly with aluminum foil and transfer to the preheated oven. Bake 35–45 minutes, until the rice is tender and most of the liquid is absorbed.
Remove the skillet from the oven and let it sit, covered, for 5 minutes. If using the cheddar cheese, preheat the broiler while the casserole rests.
If using cheese, sprinkle the 1/2 cup shredded cheddar evenly over the top and place the skillet under the broiler for 2–3 minutes, until the cheese is melted and bubbly (watch closely to avoid burning).
Top with optional garnishes—avocado, diced tomatoes, and cilantro—and serve.

Why This Recipe is a Keeper

It’s versatile, forgiving, and built for real life. You don’t need perfect timing or a lineup of fancy ingredients. Everything cooks in one skillet, which means fewer dishes and a meal that’s easy to manage after a long day. The rice soaks up flavor as it bakes, so each bite tastes deliberate, even when you’ve thrown it together fast.

This is also a crowd-pleaser. Kids like the familiar taco flavors, while adults appreciate the comfort of a casserole. It travels well to potlucks and holds up for leftovers—often tasting better the next day once the flavors have settled.

Ingredient Swaps & Substitutions

Need to swap? Here are practical options that keep the dish intact.

Ground turkey or chicken — leaner than beef; brown with a touch more oil to prevent drying.
Brown rice — use 1 1/4 to 1 1/2 cups and increase liquid and bake time (about 10–15 minutes more) because brown rice takes longer.
Other beans (pinto, kidney) — rinse and drain; they behave the same in the bake.
Vegetable broth — use instead of chicken or beef for a vegetarian-friendly version (also swap meat for a plant-based alternative or extra beans).
Different cheese — pepper jack for heat, Monterey Jack for meltiness, or omit for dairy-free.

Gear Up: What to Grab

Large oven-safe skillet (10–12-inch) — this recipe is built around cooking on the stove and finishing in the oven; a cast-iron or heavy stainless pan works best.
Lid or aluminum foil — for tight coverage while baking so the rice steams properly.
Measuring cups and spoons — rice-to-liquid ratios matter; measure carefully.
Spatula or wooden spoon — for breaking up the meat and mixing the casserole evenly.
Colander — for rinsing rice and draining beans quickly.

Watch Outs & How to Fix

Even simple dishes have pitfalls. Here’s how to address them quickly.

Rice is still hard after baking: The rice may need more liquid or time. Stir in 1/4 to 1/2 cup hot broth or water, cover, and return to the oven for 8–12 minutes. Let it rest covered for 5–10 minutes afterward.
Too much liquid after baking: Uncover and return to the oven for 5–10 minutes to let moisture evaporate, or transfer to a warm skillet over medium heat and simmer gently until desired consistency.
Top burned under the broiler: Move the skillet down a rack and reduce broiling time. Broilers vary—watch closely during those last 2–3 minutes.
Dish is bland: Taste for salt first. A squeeze of lime or a pinch of salt and a scattering of fresh cilantro can brighten the whole casserole.

Better Choices & Swaps

If you want to nudge this recipe toward health or flavor goals, small changes make a difference without derailing the dish.

Lower sodium: Choose low-sodium broth and salsa, then adjust salt to taste at the end.
Higher fiber: Use brown rice or add extra beans. Keep an eye on cooking time and liquid for brown rice.
More vegetables: Stir in chopped zucchini or corn before baking; they’ll steam in the covered skillet.
Spice it up: Add diced jalapeño with the onions or a pinch of cayenne to the taco seasoning.

Little Things that Matter

Pay attention to these small touches for better results:

Rinse the rice: It prevents clumping and gives a better texture.
Brown the meat well: Those browned bits mean flavor. Don’t rush this step.
Cover tightly: A tight seal traps steam so the rice cooks evenly; foil works if your lid isn’t snug.
Rest before broiling: Letting the casserole sit for 5 minutes helps the rice finish absorbing liquid and makes broiling safer and more even.

Make Ahead Like a Pro

Make this casserole ahead in two straightforward ways.

Assemble, refrigerate, then bake: Prepare through step 4, cover tightly, and refrigerate up to 24 hours. Add 5–10 extra minutes to the oven time since it will start colder.
Fully bake, then reheat: Bake completely, cool, and refrigerate up to 3 days. Reheat in a 350°F (175°C) oven, covered, for 15–20 minutes or until warmed through. For single servings, microwave until hot.

Quick Q&A

Q: Can I make this without meat?

A: Yes. Double the beans and add extra vegetables or a plant-based crumble. Use vegetable broth and check seasoning.

Q: Can I use instant rice?

A: I don’t recommend instant rice in this bake. It needs much less liquid and will overcook. If you must, cook instant rice separately and fold into the cooked beef/bean mixture off heat.

Q: Is the pan transfer safe straight from skillet to broiler?

A: Yes, if your skillet is oven-safe. Use an oven mitt and place it on a heatproof surface after removing from the oven. If unsure, transfer to a baking dish before broiling the cheese.

Bring It to the Table

Serve Taco Rice Casserole straight from the skillet for rustic appeal. Offer bowls of chopped avocado, diced tomatoes, cilantro, lime wedges, and hot sauce so everyone can customize. A simple shredded lettuce or cabbage on the side adds crunch.

Leftovers reheat well and make great lunches. Plate with a crisp green salad or warm tortillas for family-style taco night. This is one of those recipes I make when I want comfort plus a little celebration in every bite. Try it; you’ll come back to it more than you expect.

Print Recipe Save it for later

Taco Rice Casserole

One-pan taco-flavored rice casserole made with ground beef, black beans, salsa, and broth; topped with optional cheddar and fresh garnishes.

Prep Time10

Cook Time40

Total Time55

Servings: 4 servings

Ingredients

2 tablespoonsavocado oildivided
1 oniondiced
3 garlic clovesminced
1 bell pepperstem removed and diced
1 poundground beef
115- ounce can black beans rinsed and drained
1 tablespoontaco seasoning
1 teaspoonfine sea salt
1/2 teaspoonground black pepper
1 cuplong grain white ricerinsed well and drained
1 cupred salsa
1 1/2 cupchicken or beef broth
1/2 cupshredded cheddar cheeseoptional
Avocado
Diced Tomatoes
Cilantro

Instructions

Preheat oven to 400°F (200°C).
Heat 1 tablespoon avocado oil in a large oven-safe skillet over medium heat. Add the diced onion, diced bell pepper (stem removed), and minced garlic; cook, stirring often, until softened, about 5 minutes.
Add the ground beef, break it up with a spatula, and cook until no pink remains, about 5 minutes.
Stir in the rinsed, drained black beans, taco seasoning, salt, pepper, rinsed long-grain white rice, red salsa, 1 1/2 cups chicken or beef broth, and the remaining 1 tablespoon avocado oil. Mix until everything is evenly combined.
Cover the skillet with a lid or tightly with aluminum foil and transfer to the preheated oven. Bake 35–45 minutes, until the rice is tender and most of the liquid is absorbed.
Remove the skillet from the oven and let it sit, covered, for 5 minutes. If using the cheddar cheese, preheat the broiler while the casserole rests.
If using cheese, sprinkle the 1/2 cup shredded cheddar evenly over the top and place the skillet under the broiler for 2–3 minutes, until the cheese is melted and bubbly (watch closely to avoid burning).
Top with optional garnishes—avocado, diced tomatoes, and cilantro—and serve.