Easy Taco Rice Casserole

This quick and easy recipe is always a winner. The entire family will love these TexMex flavors!

Course Lunch or Dinner

Cuisine American, TexMex

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 479kcal

Author Deb Clark

1 pound lean ground beef
1 onion diced
15 ounce can black beans drained and rinsed
1 cup frozen corn You can use canned fiesta corn as well; be sure to drain.
10 ounce can of Rotel (diced tomatoes with green chiles)
8 ounce packet instant Spanish rice
1 cup water
1 ½ ounces taco seasoning that's about a packet and a half.
2 cups shredded cheese
optional garnishes - sliced green onions, cilantro, diced tomatoes, slices olives and sour cream.

Over medium heat in a large skillet, brown the ground beef and diced onions until no longer pink. Drain well.
While the meat is cooking, cook the instant rice according to package directions, set aside.
Add the drained black beans, Ro*tel, corn, and instant rice, stir to combine.
Pour in the water and sprinkle with the taco seasoning. Mix well and simmer for 15 minutes.
Stir in half the cheese. Top with the remaining shredded cheese and add a lid to the skillet. That will help melt the cheese more quickly.
Remove from heat and top with optional garnishes - serve and enjoy!

Store leftovers in an airtight container for 3-4 days.
If you prepare the casserole ahead of time, assemble it, cover it tightly with plastic wrap, and store it in the fridge for up to 24 hours. Before baking, remove the plastic wrap and top with cheese right before baking. Bake for 25-30 minutes at 350 degrees in a preheated oven. Or until hot and and bubbly.