Taco Rice Casserole
This Taco Rice Casserole is a quick, flavor-packed, and comforting one-pan meal perfect for busy weeknights and family dinners.
Servings: 6 servings
Ingredients
- 1 pound lean ground beef
- 2 cups uncooked Minute Rice
- 1 can (10-ounce) Rotel
- 1 package (1-ounce) taco seasoning
- 2 cups beef broth
- 1 cup shredded Mexican cheese blend
Instructions
- Begin by heating your large skillet over medium-high heat. Add the pound of lean ground beef and cook until it's browned and no longer pink, breaking it apart with a wooden spoon as it cooks. Drain any excess fat if necessary.
- Once the beef is cooked, sprinkle the taco seasoning over the meat. Stir to combine, allowing the beef to absorb all those tasty spices.
- Next, add the uncooked Minute Rice, the can of Rotel (with juices), and the beef broth to the skillet. Stir everything together until well combined.
- Pour the mixture into a greased casserole dish, spreading it out evenly.
- Cover the casserole dish with aluminum foil and bake in a preheated oven at 350°F for about 25 minutes. This allows the rice to cook and absorb all the delicious flavors.
- After 25 minutes, remove the foil and sprinkle the shredded Mexican cheese blend on top. Return the dish to the oven and bake for an additional 10 minutes, or until the cheese is melted and bubbly.
- Once the cheese is melted, take the casserole out of the oven and let it cool for a few minutes before serving. Enjoy your Taco Rice Casserole hot, garnished with your favorite toppings if desired!
Equipment
- Large Skillet
- Casserole Dish
- Wooden spoon or spatula
- Measuring Cups
Notes
- Store leftovers in an airtight container in the refrigerator for 3-4 days for easy meal prep.
- Customize the recipe by swapping ground beef with turkey, chicken, or beans for different dietary preferences.
- Top with sour cream, avocado, or jalapeños to add extra flavor and texture.