Taco Rice Bake
If you’re on the hunt for a dish that’s as comforting as it is delicious, look no further than Taco Rice Bake. This easy-to-make recipe combines all the flavors you love in tacos with the heartiness of a baked casserole. With layers of seasoned ground beef, creamy soup, and melted cheese over a bed of fluffy rice, this dish is perfect for weeknight dinners or cozy gatherings with friends and family. Let’s take a deep dive into how to create this flavorful masterpiece!
Why You’ll Keep Making It
Taco Rice Bake is not just another casserole; it’s a meal that brings a fiesta to your dinner table. The combination of savory beef, zesty taco seasoning, and creamy textures makes each bite a delight. Plus, it’s incredibly simple to whip up, requiring minimal prep time and cooking skills. It’s a one-dish wonder that caters to everyone, from kids to adults, making it a staple in your meal rotation. And let’s not forget the ooey-gooey cheese that ties it all together!
What You’ll Gather
- 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
- 2 cups shredded cheddar cheese, divided
- 1 (1-oz) package taco seasoning
- 1 (10.5-oz) can unsalted cream of chicken soup
- ½ cup water (for the soup)
Essential Tools for Success
- Large pot – For cooking the rice and mixing ingredients.
- Skillet – For browning the ground beef.
- Baking dish – To hold your Taco Rice Bake while it cooks.
- Mixing spoon – For combining all the ingredients thoroughly.
- Measuring cups and spoons – To ensure you get the right ingredient amounts.
Stepwise Method: Taco Rice Bake
Step 1: Cook the Rice
In a large pot, bring 2 cups of water to a boil. Add 2 cups of instant white rice, cover, and remove from heat. Let it sit for about 5 minutes, allowing the rice to absorb the water and fluff up.
Step 2: Brown the Beef
While the rice is resting, heat a skillet over medium heat. Add the pound of lean ground beef and cook until browned and cooked through, breaking it apart with a spatula as it cooks.
Step 3: Mix in Flavor
Once the beef is browned, stir in the taco seasoning, dried minced onion flakes, Ranch Style beans, and Ro-tel tomatoes. Mix well to combine all the flavors, letting it simmer for about 5 minutes.
Step 4: Combine Ingredients
In a large mixing bowl, combine the cooked rice, beef mixture, cream of chicken soup, and ½ cup of water. Stir until everything is well mixed. You should have a creamy, hearty mixture.
Step 5: Layer with Cheese
Preheat your oven to 350°F (175°C). Pour the rice and beef mixture into a greased baking dish. Top with 1 cup of shredded cheddar cheese, spreading it evenly across the surface.
Step 6: Bake to Perfection
Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil, add the remaining 1 cup of cheese on top, and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Dietary Swaps & Alternatives
- For a vegetarian version, substitute the ground beef with plant-based ground meat or lentils.
- Use brown rice instead of white rice for a whole grain option, adjusting the water and cooking time accordingly.
- Opt for low-fat cheese or dairy-free cheese alternatives to reduce calories and fat.
- If you need a gluten-free option, make sure the taco seasoning and cream of chicken soup are gluten-free.
Common Errors (and Fixes)
- Overcooked Rice: If the rice becomes mushy, reduce the cooking time and check for doneness sooner.
- Too Dry: If the bake comes out dry, add a little more water to the mixture before baking.
- Cheese Burning: If the cheese starts to brown too quickly, cover the dish with foil during the last baking stage.
- Flavorless Dish: Ensure to properly season the beef and mix all ingredients thoroughly for maximum flavor.
Best Ways to Store
Taco Rice Bake can be stored in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, simply microwave it in individual portions or reheat the whole dish in the oven at a low temperature until warmed through. If you have leftovers, this dish freezes beautifully! Just make sure to let it cool completely before transferring it to a freezer-safe container, where it will keep for up to 3 months. Thaw overnight in the fridge before reheating.
Common Qs About Taco Rice Bake
Can I make Taco Rice Bake ahead of time?
Absolutely! You can prepare the entire dish ahead of time and keep it covered in the refrigerator. When you’re ready to eat, just pop it in the oven until heated through.
What can I serve with Taco Rice Bake?
This dish pairs wonderfully with a fresh side salad, tortilla chips, or guacamole. You can also serve it with sour cream or salsa for added flavor.
How can I make Taco Rice Bake spicier?
If you love heat, consider adding diced jalapeños to the beef mixture or using spicy taco seasoning. A sprinkle of crushed red pepper flakes before serving can also do the trick!
Can I substitute the cream of chicken soup?
Yes! You can use cream of mushroom soup or a homemade creamy sauce as a substitute for a different flavor profile.
Similar Recipes
Final Bite
Taco Rice Bake is the ultimate comfort food that brings together familiar taco flavors in a warm, hearty casserole. Its simplicity and adaptability make it not just a meal, but a canvas for your creativity in the kitchen. Whether you enjoy it on a busy weeknight or serve it at a gathering, this dish is sure to satisfy. So gather your ingredients and get ready to enjoy this delightful Taco Rice Bake—your new favorite recipe is just a few steps away!
Taco Rice Bake
Ingredients
Equipment
Method
- In a large pot, bring 2 cups of water to a boil. Add 2 cups of instant white rice, cover, and remove from heat. Let it sit for about 5 minutes, allowing the rice to absorb the water and fluff up.
- While the rice is resting, heat a skillet over medium heat. Add the pound of lean ground beef and cook until browned and cooked through, breaking it apart with a spatula as it cooks.
- Once the beef is browned, stir in the taco seasoning, dried minced onion flakes, Ranch Style beans, and Ro-tel tomatoes. Mix well to combine all the flavors, letting it simmer for about 5 minutes.
- In a large mixing bowl, combine the cooked rice, beef mixture, cream of chicken soup, and ½ cup of water. Stir until everything is well mixed. You should have a creamy, hearty mixture.
- Preheat your oven to 350°F (175°C). Pour the rice and beef mixture into a greased baking dish. Top with 1 cup of shredded cheddar cheese, spreading it evenly across the surface.
- Cover the baking dish with aluminum foil and bake for 25 minutes. After 25 minutes, remove the foil, add the remaining 1 cup of cheese on top, and bake for an additional 10 minutes or until the cheese is bubbly and golden brown.
Notes
- For a vegetarian version, substitute ground beef with plant-based meat or lentils.
- Use brown rice for a whole grain option, adjusting water and cooking time.
- Taco Rice Bake freezes beautifully; cool completely before freezing.
