Taco Rice + Video

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Taco Rice ‌is smoky, spicy, and so hearty! It’s easy to make in one pan on the stove. Dish up a scrumptious, cheesy and beefy Mexican casserole in 30 minutes!

taco casserole in a skillet

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 lazy day recipes! 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. Essentially, that’s what this recipe is!

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!

RECIPE VIDEO

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

stirring taco rice recipe ingredients in bowl

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.
making tex mex casserole recipe in dutch oven

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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.

beef rice casserole with water

What’s so special about New Mexico chile powder?

Unlike traditional chili seasoning, this spice is made entirely from ground chiles. It has an earthy, sweet flavor and subtle, spicy heat.

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

Easy Meal Prep Instructions

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!

overhead: shredded cheddar cheese over meat in round baking dish

Enjoy!

With love from our simple kitchen to yours. 

close up of taco rice

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Other Easy One Pot Meals

Cheesy Chicken Pasta

Skillet Ravioli and Sausage

Cheesy Pasta and Sausage

Mexican Spaghetti


taco rice in skillet

Taco Rice + Video

Donna Elick
Taco Rice ‌is smoky, spicy, and so hearty! Use this one pan recipe to dish up a delicious Mexican casserole in 30 minutes!
Tried this recipe?Please comment and review!
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
Course Main
Cuisine Mexican
Method Stovetop
Servings 6

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
  • 15 ounce can low-sodium black beans, rinsed and drained
  • 14.5 ounce can fire roasted diced tomatoes with garlic
  • 15.25 ounce can niblet corn, rinsed and drained (or 1 cup frozen corn)
  • 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
 

  • 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.
  • 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.
  • 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.
  • Remove skillet from the heat, sprinkle with cheese. Place skillet under broiler until cheese is completely melted, about 2 minutes.
  • Sprinkle with cilantro. Serve and enjoy!

Video

Donna’s Notes

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.

Nutrition

Serving: 1 | Calories: 555cal | Carbohydrates: 63g | Protein: 37g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 83mg | Sodium: 981mg | Sugar: 6g | Fiber: 10g | Calcium: 328mg | Iron: 5mg

All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.

Tried this recipe?Let us know how it was!
titled collage for taco rice recipe

Originally published February 2016, updated and republished January 2022

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32 Comments

  1. i have tried this today but left jalapenos out as would be too spicy for me and will definitely be doing it again.. clean plates all around xx

  2. I just made this (minus black beans because I forgot to buy them) and it is really tasty! Not to mention easy clean up and great if you wanted to use it for burritos, taco salad or other endless combinations! I will be saving this as a future go-to recipe and next time with the black beans! Big thumbs up!

    1. I'm with you…it seems every mexi dish recipe I see has corn in it…yuch! And yes I know it can be left out..but I see "corn" and its just a turnoff.

  3. I'm not crazy about black beans either but they are growing on me, Mexican food usually includes some kind of bean, for filler and nutrition, so I'm training myself and hubs to use them mainly for variety.

  4. I'm not crazy about black beans either but they are growing on me, Mexican food usually includes some kind of bean, for filler and nutrition, so I'm training myself and hubs to use them mainly for variety.

  5. Can you tell me the difference between the chili powder I can find in any grocery store in OH, and Hatch or New Mexico Chili powder? Are they interchangeable in your recipe? I think my family would really like this recipe. Thanks!

    1. chili powder (ie McCormick's) has added ingredients in it and Hatch or New Mexico is pure ground chili. Read the ingredients in it I'm sure you would want the pure ground one in this recipe.

    1. Chopped lettuce, diced tomatoes, sliced cucumber, sliced green onions w/white & green. Add avocado just before serving with sweetened mayo dressing.

  6. I`m a beginner in cooking but I really want to try this dish. I will let you know how it goes :). Thanks for sharing.

  7. Wow, a very quick easy and very tasty dish. My husband said it was restaurant quality, and it will become our go to dish for entertaining!

  8. Love love loveeee this recipe. So yummy and I can make it as spicy or not spicy as I want so easily. Thank you. xoxo

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