Taco Rice + Video

This Taco Rice ‌is smoky, spicy, and so hearty. Make it in one pan on the stove and dish up a delicious Mexican casserole in 30 minutes!

This beef rice casserole has been a family favorite for years. It’s often on the weekly dinner menu, and I always have some in the freezer to pull out for quick lunches or take to friends.

Skillet meals are a lifesaver for any family with a hectic schedule. Everything cooks together and you won’t be stuck washing a pile of dishes before bed.

I’m also a fan of recipes like my Lazy Day Chili! When you can’t make it to the grocery store, just grab what’s in your pantry and fridge and put together something quick and easy.

Taco Rice

Perfectly seasoned ground beef comes together with tomatoes, black beans, corn, jalapeños, and rice to create a simple meal that will knock your socks off!

Ingredient Notes

• Use leftover ground beef. I love to cook big batches in the crockpot and freeze them in portions. Thaw it in the refrigerator or warm it up right in the skillet!
• Swap out the rice. Any long-grain rice should work fine. Just keep an eye on it, since different varieties may need longer cooking times.
• Tame the heat. You can substitute diced green chiles for the jalapeños if you prefer. Adding a dollop of sour cream to your bowl will help mellow out the peppers as well.
• A simple trick for extra flavor: Use fire roasted diced tomatoes in place of crushed or regular diced tomatoes. They add that “cooked all day” taste to quick and easy recipes like this one.
• Sensitive to spice? Reduce the amount of New Mexico chile powder by half and add regular chili powder in its place.

 Watch the video in this post to pick up our tips for making the recipe.

Kitchen‌ ‌Tools‌ ‌You‌ ‌Will‌ ‌Need‌

• Wide Skillet - I recommend at least 10” in diameter so there’s plenty of room and the taco rice cooks evenly.
• Can Opener - It seems like a no-brainer, but a good can opener can save your hands and a lot of frustration as well! 
• Cheese Grater - Fresh cheese makes this recipe even better! Skip the bagged shreds and buy a block to grate yourself.

Taco Rice FAQ

Can I use frozen corn in my taco rice casserole?

You sure can! Measure out about a cup to replace the canned variety and stir it right into the skillet - no need to thaw it first.

What’s so special about New Mexico chile powder?

It’s made entirely from ground chiles, with an earthy, sweet flavor and subtle, spicy heat.

This simple ingredient adds a truly authentic flavor to this taco rice casserole! Find it in bulk bags in the international aisle or order some online.

Can I make taco rice ahead of time?

I actually make this quite often for easy lunches. Once the dish has cooled, scoop portions onto a parchment-lined baking sheet (or use a silpat mat) and flash freeze for at least 4 hours.

Once firm, toss them into gallon-sized freezer bags and store for up to 3 months!

Serving Suggestions

Add any of your favorite taco toppings to this beef rice casserole or serve a green salad on the side. Easy peasy!

Enjoy!

With love from our simple kitchen to yours. 

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Yield: 6

Author: Donna Elick

Taco Rice

This taco rice casserole ‌is smoky, spicy, and incredibly hearty. Cook everything in one pan on the stove, then dish it up in just 30 minutes!

Prep time: 15 MinCook time: 15 MinTotal time: 30 Min

Ingredients

• 1 pound lean ground beef
• 1 1/2 teaspoons kosher salt, divided
• 2 teaspoons New Mexico chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon onion powder
• 1 teaspoon fresh ground black pepper
• 1 (15 ounce) can low-sodium black beans, rinsed and drained
• 1 (14.5 ounce) can fire roasted diced tomatoes with garlic
• 1 (15.25 ounce) can niblet corn, rinsed and drained (or 1 cup frozen corn)
• 1 (4 ounce) can fire roasted diced jalapenos
• 1 cup jasmine rice
• 2 cups water
• 8 ounces Colby jack cheese, shredded
• optional garnish: fresh cilantro, chopped

Instructions

1. Warm a large (10") skillet over medium high heat. Add ground beef and 1/2 teaspoon salt. Cook until beef is cooked through. Drain excess drippings if necessary (I had very little drippings and did not have to drain). Sprinkle spices over the beef (chili powder, cumin, paprika, onion powder, pepper and remaining 1 teaspoon salt). Stir to combine.
2. Add black beans, tomatoes, corn, jalapenos and rice to skillet. Stir to combine. Add water. Stir to combine. Cover and bring to a boil. Once mixture is boiling, stir well making sure there are no bits stuck to the bottom. Reduce to simmer.
3. Cook 15 minutes or until rice is cooked through. Remove cover half way through and stir well, unstick any bits stuck on the bottom of the pan.
4. Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
5. Sprinkle with cilantro. Serve and enjoy!

DONNA'S NOTES

1. If you prefer a less spicy dish, you can substitute the diced jalapenos with green chiles. Another option is to serve with a dollop of sour cream on top. The cream will mellow out the heat in the jalapenos.

https://www.theslowroasteditalian.com/2016/02/one-skillet-mexican-rice-casserole-recipe.html

Recipe developed by Donna Elick The Slow Roasted Italian
Copyright ©2016 The Slow Roasted Italian – All rights reserved.

Originally published February 2016, updated and republished January 2022

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