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Cheesy Beef Taco Rice Casserole
Rachel Kim

Cheesy Beef Taco Rice Casserole

Cooked long-grain rice absorbs seasoned beef and tomato without turning pasty during a short oven finish. Beans make the pan generous, while cheddar forms the browned top. Cool freshly cooked rice for a few minutes and fold gently; vigorous stirring breaks grains and produces the texture this casserole is trying to avoid.
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Prep Time 25 minutes
Cook Time 25 minutes
Total Time 50 minutes
Servings: 8
Ingredients Method

Ingredients
  

  • 1 1/2 lb lean ground beef
  • 1 small yellow onion chopped
  • 2 tbsp taco seasoning
  • 1 can 15 oz black beans, rinsed and drained
  • 1 can 14.5 oz fire-roasted diced tomatoes, drained
  • 4 cups cooked long-grain rice
  • 1 cup thick tomato salsa
  • 3 cups shredded cheddar divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch baking dish.
  2. Brown the beef and onion, drain well and stir in taco seasoning, beans, tomatoes and salsa.
  3. Fold in the cooked rice and 1 1/2 cups cheddar without mashing the grains.
  4. Spread the mixture in the dish and cover with the remaining cheddar.
  5. Bake uncovered for 22 to 25 minutes until hot in the center and browned around the edges.
  6. Rest for 10 minutes before serving.