If you love the comforting flavors of a taco combined with the hearty satisfaction of a casserole, you are going to fall head over heels for this Taco Rice Bake Recipe. It’s a brilliant one-dish meal that brings together tender ground beef, creamy beans, zesty tomatoes, fluffy rice, and gooey cheddar cheese all baked to perfection. This dish not only fills your kitchen with mouthwatering aromas but also serves up a crowd-pleasing dinner that’s simple enough for a weeknight and tasty enough for any gathering.
Ingredients You’ll Need
Getting this Taco Rice Bake Recipe just right depends on a handful of simple, pantry-friendly ingredients. Each element plays a crucial role—from the savory depth of seasoned beef and beans to the creamy texture of the soup and cheese that elevate every bite.
- 2 cups instant white rice: Quick-cooking rice adds fluffy texture and soaks up all the wonderful flavors.
- 2 cups water: Essential to cook the rice perfectly tender.
- 1 pound lean ground beef: The meaty base that brings hearty richness to the dish.
- 1 (15-oz) can Ranch Style beans: These creamy beans add protein and a smooth texture with a hint of flavor.
- 1 (10-oz) can Ro-tel tomatoes: Fire up the casserole with their zesty, slightly spicy tomatoes and green chilies.
- 2 tsp dried minced onion flakes: Adds a gentle onion flavor that blends beautifully with the other ingredients.
- 2 cups shredded cheddar cheese (divided): Cheddar cheese melts and binds everything together with a deliciously gooey finish.
- 1 (1-oz) package taco seasoning: The key spice blend that brings authentic taco flavor to the bake.
- 1 (10.5-oz) can unsalted cream of chicken soup: Creamy soup acts as a luscious binder and adds moistness.
- ½ cup water: Creates the perfect consistency in the beef mixture.
How to Make Taco Rice Bake Recipe
Step 1: Prep and Cook the Beef Mixture
Begin by preheating your oven to 350ºF and spraying a 9×13-inch pan with cooking spray to prevent sticking. In a large skillet, brown the lean ground beef until it’s no longer pink, then drain off the excess fat to keep the bake from becoming greasy. Stir in the Ranch Style beans, Ro-tel tomatoes, dried minced onion flakes, taco seasoning, cream of chicken soup, and ½ cup water. Let this flavorful mixture simmer over medium-low heat so all the ingredients meld together and the dish becomes beautifully fragrant. Remove from heat once everything is well combined and hot.
Step 2: Prepare the Rice
While your beef mixture simmers, bring 2 cups of water to a boil in a pot. Add the instant white rice, cover it, and then remove the pot from heat. Let the rice sit undisturbed for 5 minutes—the perfect method to achieve fluffy rice without fuss. This tender rice forms the heart of the bake, soaking up all those spices and creamy flavors.
Step 3: Combine and Assemble
Now for the fun part — stir the cooked rice and 1 cup of shredded cheddar cheese right into the simmered beef mixture. This creates a wonderfully cheesy, hearty filling. Pour everything evenly into your prepared baking dish, then sprinkle the remaining 1 cup of cheddar cheese evenly on top to ensure every bite has a delicious cheesy crust after baking.
Step 4: Bake to Perfection
Bake the assembled dish in your preheated oven for 25 to 30 minutes. The cheese on top will melt and bubble, while the bake heats through completely. This step is where all those vibrant flavors unite into a glorious, comforting casserole that’s impossible to resist.
How to Serve Taco Rice Bake Recipe
Garnishes
One of the joys of serving the Taco Rice Bake Recipe is all the fresh toppings you can add. Think chopped green onions, diced tomatoes, sliced black olives, or a generous dollop of sour cream. Fresh cilantro and slices of avocado also bring brightness and creaminess that complement the rich flavors.
Side Dishes
This hearty bake pairs wonderfully with crisp, refreshing sides like a simple green salad with lime vinaigrette or crunchy tortilla chips to scoop up every last bit. You can also serve it alongside Mexican street corn or a bowl of guacamole for an extra festive touch.
Creative Ways to Present
For a fun twist, serve the Taco Rice Bake Recipe in individual ramekins or small cast iron skillets for a charming presentation at your next dinner party. You can even turn leftovers into stuffed bell peppers by scooping the bake into halved peppers and broiling until bubbly and golden on top.
Make Ahead and Storage
Storing Leftovers
After enjoying your Taco Rice Bake Recipe, simply let the leftovers cool to room temperature, then store them in an airtight container in the refrigerator. They’ll stay fresh and flavorful for up to 3 days, making it an easy option for quick lunches or second dinners.
Freezing
This bake also freezes beautifully. Portion it into freezer-safe containers and it will keep for up to 2 months. When you’re ready, thaw overnight in the fridge for best results, so it reheats evenly and tastes just like fresh.
Reheating
Reheat your leftovers in the oven at 350ºF for about 15-20 minutes until warmed through. Alternatively, the microwave works well for a faster option — cover to retain moisture and heat in 1-2 minute bursts until hot and cheesy once again.
FAQs
Can I use different kinds of beans in this Taco Rice Bake Recipe?
Absolutely! While Ranch Style beans add a creamy texture and mild flavor, you can substitute black beans or pinto beans if you prefer. Just make sure to drain and rinse canned beans before adding.
Is it possible to make this dish vegetarian?
Yes, simply swap the ground beef for plant-based crumbles or extra beans and veggies like bell peppers and corn. Use vegetable broth or cream of mushroom soup instead of cream of chicken soup for a vegetarian-friendly version.
Can I use fresh onion instead of dried minced onion flakes?
Definitely! Use about ½ cup of finely chopped fresh onion and sauté with the beef for an extra layer of flavor. Adjust the seasoning to taste since fresh onion is a bit stronger.
What type of cheese works best for this bake?
Cheddar cheese is traditional and melts beautifully, but feel free to mix in Monterey Jack or pepper jack for a little extra creaminess and zing. Just make sure it’s shredded for a smooth melt.
How spicy is the Taco Rice Bake Recipe?
The level of spiciness mainly depends on the Ro-tel tomatoes and taco seasoning you use. For a milder dish, opt for the mild versions of those ingredients, and add your own spice with jalapeños or hot sauce if desired.
Final Thoughts
This Taco Rice Bake Recipe is one of those magical dishes that feels like a warm hug on a plate. It’s easy to prepare, packed with flavor, and offers endless versatility. Whether you’re feeding a family or need a satisfying meal to share with friends, this bake is sure to become a beloved favorite in your kitchen. So grab your ingredients and get ready to enjoy a delicious slice of cheesy, savory goodness!
Print
Taco Rice Bake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 8 servings
- Category: Casserole
- Method: Baking
- Cuisine: Tex-Mex
Description
This hearty Taco Rice Bake combines flavorful seasoned beef, ranch-style beans, Ro-tel tomatoes, and instant rice all baked under a blanket of melted cheddar cheese. In just 35 minutes, you get a satisfying Tex-Mex inspired casserole that’s perfect for a weeknight dinner. Topped with your favorite taco toppings, this dish is kid-friendly, crowd-pleasing, and easy to customize.
Ingredients
Main Ingredients
- 2 cups instant white rice
- 2 cups water
- 1 pound lean ground beef
- 1 (15-oz) can Ranch Style beans
- 1 (10-oz) can Ro-tel tomatoes
- 2 tsp dried minced onion flakes
- 1 (1-oz) package taco seasoning
- 1 (10.5-oz) can Unsalted Cream of Chicken Soup
- ½ cup water
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat and prepare pan: Preheat oven to 350ºF. Lightly spray a 9×13-inch baking pan with cooking spray to prevent sticking.
- Cook beef mixture: In a large skillet over medium heat, brown the lean ground beef until fully cooked. Drain off any excess fat. To the skillet, add Ranch Style beans, Ro-tel tomatoes, dried minced onion flakes, taco seasoning, the cream of chicken soup, and ½ cup water. Stir well to combine. Reduce heat to medium-low and simmer until the mixture is heated through and flavors meld, about 5 minutes. Remove from heat.
- Prepare instant rice: In a separate pot, bring 2 cups of water to a boil. Stir in the instant white rice, cover, and remove from heat. Let it sit undisturbed for 5 minutes, allowing the rice to absorb all the water.
- Combine rice and cheese with beef mixture: Stir the cooked rice and 1 cup of shredded cheddar cheese into the beef mixture until evenly combined.
- Assemble the bake: Pour the beef, bean, and rice mixture into the prepared 9×13-inch pan. Sprinkle the remaining 1 cup of cheddar cheese evenly over the top.
- Bake: Place the pan in the preheated oven and bake for 25 to 30 minutes, until the cheese on top is melted and bubbly.
- Serve: Remove from oven and top with your favorite taco toppings such as sour cream, salsa, chopped tomatoes, lettuce, or avocado, then serve immediately.
Notes
- You can substitute ground turkey or chicken for the beef for a leaner option.
- Use low-fat cheese or reduced-sodium soup to make this dish lighter and lower in sodium.
- Instant rice cooks quickly but regular rice can be used; just adjust cooking time accordingly.
- Add jalapeños or hot sauce for extra spice.
- This casserole reheats well and can be made ahead and stored overnight in the fridge before baking.
