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Ground Beef Taco Rice Casserole - A Cozy, Crowd-Pleasing Weeknight Dinner

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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 servings
Ingredients Method

Ingredients
  

  • 1 pound ground beef (85–90% lean works well)
  • 1 small yellow onion, diced
  • 1 red bell pepper, diced
  • 2 cloves garlic, minced
  • 1 cup long-grain white rice, uncooked (jasmine or basmati also work)
  • 1 (10-ounce) can diced tomatoes with green chiles (like Rotel), undrained
  • 1 3/4 cups low-sodium beef broth (or chicken broth)
  • 1 (15-ounce) can black beans, drained and rinsed
  • 1 cup frozen corn (or canned, drained)
  • 2 tablespoons tomato paste
  • 2–3 tablespoons taco seasoning (store-bought or homemade)
  • 1/2 teaspoon kosher salt (adjust to taste)
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheese (cheddar, Monterey Jack, or a Mexican blend)
  • 2 tablespoons chopped cilantro (optional, for garnish)
  • Optional toppings: sour cream, avocado, jalapeños, green onions, hot sauce, lime wedges

Method
 

  1. Preheat the oven. Set your oven to 375°F (190°C). Lightly grease a 9x13-inch baking dish or use an oven-safe skillet for a true one-pan meal.
  2. Brown the beef. In a large skillet over medium-high heat, cook the ground beef, breaking it up with a spatula, until no longer pink. Spoon off excess fat if needed.
  3. Add aromatics and veggies. Stir in the onion and bell pepper. Cook 4–5 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  4. Season it right. Mix in taco seasoning, salt, pepper, and tomato paste. Stir to coat the meat and veggies so the spices bloom and the paste darkens slightly.
  5. Add rice and liquids. Pour in the uncooked rice, canned tomatoes with their juices, and broth. Stir well, scraping up any browned bits from the bottom of the pan.
  6. Fold in beans and corn. Add black beans and corn. Bring the mixture to a gentle simmer.
  7. Transfer and cover. If your skillet isn’t oven-safe, pour the mixture into the prepared baking dish. Cover tightly with foil. This helps the rice steam and cook evenly.
  8. Bake until tender. Bake 25–30 minutes, or until the rice is cooked and most of the liquid is absorbed. If the rice still has bite, cover and bake an additional 5–10 minutes.
  9. Add cheese and finish. Remove the foil, sprinkle cheese evenly on top, and bake uncovered another 5–8 minutes, until melted and bubbly.
  10. Garnish and serve. Let the casserole rest 5 minutes. Sprinkle with cilantro and serve with your favorite toppings. A squeeze of lime wakes up the flavors.