Cheesy Taco Casserole

Cheesy Taco Bake Casserole in baking dish.

Easy to make taco bake will have the whole family combing back for seconds!

Course Lunch or Dinner

Cuisine American, TexMex

Prep Time 10

Cook Time 50

Total Time 1

Servings

Calories 329kcal

Author Deb Clark

Ingredients

1 pound lean ground beef
1 yellow onion diced
1 14.5 oz black beans drained
1 packet taco seasoning
½ cup white rice
¾ cup water
1 cup frozen corn can substitute drained canned corn.
1 14.5 rotel tomatoes with chilies
1 ½ cup corn chips Doritos, Fritos Tostitos - just use your favorite corn chip!
1 ½ cups shredded chedar cheese
** Optional Toppings - salsa, sour cream, jalapenos, minced cilantro, chopped tomatoes, olives **

Instructions

Preheat the oven to 375 degrees. Prepare 9x13 casserole dish by spraying with non-stick cooking spray, set aside.
In a large skillet over medium heat - brown the ground beef, drain.
Add the onions and drained black beans. Sprinkle with taco seasoning and mix together well.
Top with the rice. Add the water, drained corn and canned tomatoes. Mix to combine. Pour into prepared casserole dish and cover tightly with aluminum foil. Bake for 40-45 minutes or until the rice is tender.
Remove the cover and sprinkle with chips, top with cheese. Cover until the cheese melts or place under broiler for 2-3 minutes.
Serve topped with your favorite toppings! Salsa, sour cream, jalapenos, minced cilantro, chopped tomatoes or olives!

Notes

Refrigerate - Store leftovers in an airtight container in the refrigerator for up to 3 days. I think this casserole makes excellent leftovers because it tastes better on day two! You can freeze this casserole for up to 3 months. Thaw in the fridge overnight before reheating.

To reheat, preheat your oven to 350 degrees and bake for 15-20 minutes, until warmed through. Alternatively, you can microwave the casserole on high for 4-5 minutes.

Nutrition