Taco Rice Casserole: The Dinner That Fed Us Twice

Some dinners earn their spot in the rotation by how good they taste. Others earn it by how many times they feed you. This Taco Rice Casserole did both.

It was a flat-out hit at our house. The kids cleaned their plates at dinner, then went back for the leftovers like it was a brand new meal. One night we wrapped it in a tortilla for a burrito. The next day it became nachos for lunch, piled with cheese and whatever toppings we had on hand. One pan, three happy meals.

That is exactly the kind of dinner a busy week needs. It comes together in one dish, the oven does most of the work, and it reheats and freezes beautifully. Cook once, breathe easier for a few days.

"They broke bread in their homes and ate together with glad and generous hearts." (Acts 2:46)

There is something holy about a full table and a meal that stretches. Even on the ordinary nights.

Why You'll Love This One

It is seasoned ground beef, rice, tomatoes, and melty cheese baked together in one dish, with no need to precook the rice. It is budget-friendly, made mostly from pantry staples, and endlessly customizable. Best of all, the leftovers reinvent themselves into burritos, nachos, or taco bowls all week long.

From Our Kitchen

Taco Rice Casserole

A hearty, cheesy one-dish bake with seasoned beef, rice, and tomatoes. Make-ahead and freezer friendly, with leftovers that turn into burritos and nachos.

Prep15 min

Cook55 min

Total1 hr 10 min

Serves6

Ingredients

1 lb lean ground beef (or ground turkey or chicken)
1 yellow onion, diced
3 cloves garlic, minced (or 1 tsp garlic powder)
1 1/4 cups uncooked long-grain white rice
14.5 oz canned diced tomatoes, undrained
4 oz can chopped green chilies
3 cups beef broth (or chicken broth)
2 cups shredded Colby Jack cheese (or cheddar, Monterey Jack, or a Mexican blend)
Optional toppings: shredded lettuce, sour cream, avocado or guacamole, fresh cilantro

Taco seasoning

1 1/2 tbsp chili powder
1 tbsp ground cumin
1 tsp smoked paprika
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper

Easy swap

Short on time? Skip the six spices above and use one 1-ounce packet of store-bought taco seasoning (about 2 tablespoons) instead. Add it the same way, right after the garlic.

Instructions

Preheat the oven to 375°F. Spray a 9x13-inch baking dish with cooking spray.
In a large skillet, cook the beef and onion over medium-high heat for 7 to 8 minutes, stirring occasionally, until the beef is cooked through. Drain the excess grease.
Add the minced garlic and cook for 30 seconds, then sprinkle in the chili powder, cumin, paprika, oregano, salt, and pepper (or your taco seasoning packet). Cook for 1 minute until fragrant.
Mix in the uncooked rice, diced tomatoes, green chilies, and beef broth until well combined.
Carefully pour the mixture into the baking dish. Cover tightly with foil and bake for 45 to 50 minutes, until the rice is tender.
Remove the foil and fluff the rice. Sprinkle with the shredded cheese and bake uncovered 8 to 10 minutes more, until melted. Let stand 5 minutes before serving.

A Few Notes from My Kitchen

Cover the dish tightly with foil so the rice steams and cooks evenly. If your rice is older, add a splash of broth and a few extra minutes.
For a milder, kid-friendly batch, use 1 tablespoon of chili powder. For more heat, bump it to 2 tablespoons.
We love stirring in a can of black beans and a can of corn for extra fiber and color.
Leftovers keep in an airtight container for up to 4 days, and the casserole freezes beautifully for up to 3 months. Reheat to 165°F.
The best part: turn leftovers into burritos one night and nachos the next.

Recipe adapted from Laura Lawless at The Recipe Well. Go show her some love, this one is a keeper in our home.

From my table to yours, friend. Make the big batch, let it feed you twice, and give yourself a little more breathing room this week.

Stay grounded and keep growing

Nicole