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Taco rice casserole is an easy dinner idea and freezer friendly. It is a great recipe to stretch your meat and easy on the budget.
Taco rice casserole
If you are looking for an easy dinner then this Taco casserole recipe is one you just have to try today!Remember, my freezer cooking adventure where I made 16 meals for the freezer? Well this easy taco casserole recipe was one of them, and it was a huge hit.
My husband practically licks the pan clean when I make it. It is seriously that good!
My recipe below is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals.
If you don’t want to do that, just cut the recipe in half. However, why wouldn’t you want to? You hardly have to do any extra work to make a second one.
To be honest, I normally make 4 of thesetaco casseroles because they freeze so great and they make a busy weeknight so much easier. Make this Cinco De Mayo Recipe for a Easy Mexican Recipes.
Let’s get started with thistaco casserole!
Ingredients for the best taco casserole:
- 2 lbs ground turkey (or ground beef)
- 1 onion chopped
- 2 cups corn
- 2 cans black beans
- 2 cans diced tomatoes with green chiles (aka Rotel)
- 1 package taco seasoning (We love homemade taco seasoning.)
- 4 cups cooked rice
- 3 cups Shredded Cheddar Cheese
- 2 9×13 pans
How to make taco rice casserole:
If you want to this taco casserole with rice right away:
- Bake covered at 350 degrees for about 25 minutes until cooked through.
How to freeze taco rice casserole:
- Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
Enjoy!
Time saving tip:
Another time saving tip is to use asmall food chopper or food processorto quickly and easily chop onions and bell peppers.
If you do not have one of these, I highly recommend them. They are such a time saver and you make cooking so fast and easy.
I usually just chop the entire vegetable and freeze what I don’t need. It’s so nice to be able to just take the diced onion out of the freezer for recipes.
This is how I meal prep. It’s so quick and easy and helps get dinner on the table fast.
Learn andhow to freeze onionsand alsohow to freeze peppersto save so much time in the kitchen! Lots of the recipes we cook call for onions and peppers so this is such a great time tip that we use frequently.
You will love having peppers and onions all ready to go! It isquick and easy.
Everyone will enjoy taco rice casserole!
This recipe will surprise you. It doesn’t seem like much, but it has some amazing flavor. We served it with saladto make it a complete meal.
If you want, you could add some crushed tortilla chips on top before you serve it. YUM! My husband even likes to top his with lettuce and fresh tomatoes to make almost like a taco salad. Green onions are also amazing.
If you need Taco Dinner Ideas, this casserole is a great option to serve.
You can use white rice or brown rice in the casserole. Both are delicious.
However your family eats it, I think you will love it. Make one for dinner and one for the freezer. You will thank me later. 🙂
It is also a great meal to take to someone recovering from surgery or with a new baby. You can grab one from the freezer and bless them with a great meal.
Let us know once you try it and how it turns out for you. It is sure to be a hit with everyone!
Print this easy taco rice casserole recipe below:
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Taco Rice Casserole
4.91 from 203 votes
Looking for a freezer friendly recipe? You are going to love this easy taco casserole recipe! It is a simple casserole recipe that is packed with flavor.
Prep Time 15 minutes mins
Cook Time 25 minutes mins
Total Time 40 minutes mins
Servings 12
Cuisine Mexican
Course casserole
Calories 256
Author Carrie Barnard
Ingredients
- 2 pounds Ground Beef
- 1 Onion chopped
- 2 cups Corn
- 2 cans Black Beans drained and rinsed
- 2 cans Diced Tomatoes with Green Chilis
- 1 Package of Taco Seasoning (or 4 tablespoons of homemade seasoning)
- 1 tsp Salt
- 4 cups Cooked Rice (I used regular that I cooked but you can use any)
- 3 cups Shredded Cheddar Cheese
Instructions
First brown your ground beef. Add in chopped onions and cook until soft.
Stir in Taco seasoning seasoning.
Add corn, tomatoes and beans.
Spray 2 9×13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
Spoon the meat mixture over the rice.
Top with the ½ of the cheese on each pan.
If you want to eat it right away:
Bake covered at 350 degrees for about 25 minutes until cooked through.
If you want to freeze it:
Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
Recipe Notes
My recipe is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals. If you don’t want to do that, just cut the recipe in half.
Nutrition Facts
Calories 256kcal, Carbohydrates 35g, Protein 24g, Fat 2g, Cholesterol 41mg, Sodium 283mg, Potassium 630mg, Fiber 6g, Sugar 4g, Vitamin A 475IU, Vitamin C 12.7mg, Calcium 45mg, Iron 2.6mg
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You might also like our One Pot Cheesy Taco Pasta Recipe where everything is made in one pot.
Try these other easy freezer casseroles:
- Pizza Pasta Casserole
- Walking Taco Casserole Recipe
- Easy Baked Ravioli Recipe
- Old Fashioned Hamburger Casserole Recipe
- Taco Lasagna Recipe
- Easy Hamburger Casserole Recipe
- Chicken Noodle Casserole Recipe
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Easy Grilling
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About the Author
Hi, I’m Carrie. Welcome to Eating on a Dime!
I’m on a mission to help you cook delicious meals without busting your budget. Together we are going to cook real food… for real families!
