Cheesy Taco Rice Recipe + Video
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This Taco Rice Recipe makes a smoky, spicy, and oh so hearty meal in one pan on the stove. Savory ground beef paired with quick-cooking rice, beans, corn, and tomatoes creates a scrumptious, cheesy Mexican rice casserole in 30 minutes! Perfect for taco night!
Table of Contents
Taco Rice Recipe
One of the best things about this easy dinner recipe is that it makes a whole meal, all in one dish.
Taco rice casserole has been a family favorite for years. Munchkin was asking for seconds even as a toddler!
It’s often on the weekly dinner menu, and I always have some in the freezer to pull out for quick lunches or to take to friends.
Plus, cheesy taco rice is a fun spin for Taco Tuesday and a great way to whip up a simple recipe for the whole family to enjoy.
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.
Recipe Video
To see us make this taco rice recipe from start to finish, watch the video in this post!
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.
Sometimes that looks like a pot of enchilada pasta, while other nights it’s grilled cheese sandwiches… with a little something extra, of course.
And I can always count on my 5 ingredient chili to save the day! It’s delicious on its own and just as tasty over baked potatoes, hot dogs, nachos, and more.
Ingredient Notes and Substitutions
- Ground Beef – Use a lean blend if possible to cut down on the amount of grease you’ll need to drain after browning the meat. Not too lean, though, or you’ll miss out on flavor.
You could also use ground chicken or ground turkey in place of ground beef for a lighter option. - Black Beans – Add protein and bulk to this taco rice recipe! Pinto beans are a good alternative.
- Diced Tomatoes – 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.
- Corn – Here’s where you really have flexibility. I’ll usually toss in canned corn, but frozen kernels work just as well. You don’t even have to thaw them first!
Or, make use of fresh corn when it’s on sale in the summer. Fire-roasted canned corn adds extra smokiness, but I’d avoid it if you’re already using fire-roasted tomatoes and peppers. - Fire-Roasted Diced Jalapeños – These pack a punch, so feel free to reduce the amount or substitute diced green chiles for a milder dish.
- Jasmine Rice – Any long-grain rice should work fine. Just keep an eye on it, since different varieties may need longer cooking times.
- Colby Jack Cheese – Everything is better with cheese! Colby Jack has a great balance of flavor and melt, though cheddar or a fiesta blend would be yummy too.
- Spices – The secret to authentic Mexican flavor is using New Mexico chili powder! Unlike traditional chili seasoning, this spice is made entirely from ground chiles.
It has an earthy, sweet flavor and subtle, spicy heat. Find it in bulk bags in the international aisle, or order some online.
You’ll also want to add ground cumin, smoked paprika, and onion powder for plenty of smoky, savory flavor. Salt the ground beef as it cooks, then add more (with pepper) after draining any grease.
How to Make Taco Rice Casserole
First, get all your ingredients prepped and ready! Measure things out, open up all the cans, and have prep bowls within reach.
Brown the ground beef in a wide skillet with a little bit of salt, breaking it up into smaller pieces as it cooks. Drain off any excess grease, then season with more salt and the rest of the spices.
Stir in the beans, corn, tomatoes, peppers, and rice until well combined. Pour the water into the skillet and stir again, then cover and bring the mixture to a boil.
Once bubbling, give it a quick stir and scrape along the bottom of the skillet to loosen anything that’s stuck.
Reduce the heat and simmer your Mexican taco rice for about 15 minutes. I’ll usually stir it halfway to make sure nothing sticks to the bottom, but get that cover back on quickly if you do!
As soon as the rice is tender and fully cooked, turn off the heat and sprinkle cheese over the top. Broil for a couple minutes (until the cheese is melted) or simply put the lid back on and let it sit.
Then, dish up taco rice casserole with some fresh cilantro and all your favorite toppings!
Prep Ahead
- Rinse and drain beans and corn
- Shred cheese
- Measure spices
Donna’s Pro Tips
- 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!
- Sensitive to spice? Reduce the amount of New Mexico chile powder by half and add regular chili powder in its place.
- Give it a stir halfway: Use a wooden spoon to scrape along the bottom of the skillet in case anything gets stuck.
- Broil at the end: It helps the cheese melt quickly and makes the whole dish a little crispy on top!
- Tame the heat: Adding a dollop of sour cream to your bowl will help mellow out the peppers as well.
Serving Suggestions
One of the biggest reasons that this dish works so well for busy weeknights is that everyone has the chance to add their favorite toppings! Some of our top picks include:
- Sliced black olives
- Diced green onions
- Pico de gallo
- Chopped bell peppers
- Shredded lettuce
- Diced avocado
For a truly lazy meal, scoop up cheesy taco rice with tortilla chips or spoon it onto a tortilla!
I think that this would make a killer taco salad as well, but you could easily serve a green salad on the side.
Storing and Reheating Mexican Taco Rice
I actually make this recipe 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. Then, toss them into gallon-sized freezer bags and store for up to 3 months!
Mexican taco rice is great for regular leftovers too. It’ll keep for 3 to 4 days in the refrigerator when stored in an airtight container.
Warm individual portions in the microwave, or toss larger servings back in a skillet and heat on the stovetop!
Mexican Rice Casserole FAQ
I chose a few specific spices to balance the spicy and smoky ingredients in this taco rice recipe, but at the end of the day, I’m a huge fan of using what you have!
Go ahead and sprinkle in taco or fajita seasoning, but reduce the amount of salt a bit.
Nope! The rice cooks in the same skillet (that’s what the water is for), so it soaks up every last bit of flavor.
You may need to simmer it longer. The rice should soak up all the water by the time it’s done cooking, so be sure to measure accurately as well.
If everything is cooked and there’s still some excess liquid in the pan, go ahead and drain it off!
Enjoy!
With love, from our simple kitchen to yours.
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Other Easy One Pot Meals
Cheesy Taco Rice Recipe + Video
Equipment
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
Nutrition
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.
Originally published February 2016, updated and republished July 2025
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We’re Donna and Chad, the dream team behind The Slow Roasted Italian. Our focus is on taking complicated OUT of the kitchen. Life is busy enough, making meals should be fast and easy, to help make your life as simple as possible. Read More >>
Made this tonight and put everything in it except cilantro (tastes like soap to me🤢) everyone loved it and I will definitely be making it again!
Thank you!! 😋
I made this last night for dinner. It turned out so delicious. It was super easy to make & I love that is in one pan so it’s easy clean up too. My husband had 2 helpings so it must have been good.
I added sour cream and salsa to mine.
This taco rice recipe is a game-changer! So easy and delicious. Thanks Donna and Chad!
My family loves this one pot dinner
Hi Angela!
We’re so glad you enjoyed the recipe.
TSRI Team Member,
Devlyn