This taco rice casserole is the weeknight dinner that checks every box. Seasoned ground beef, uncooked Knorr Mexican rice, a full jar of salsa, diced bell peppers, and a pour of white queso over the top that melts into everything underneath. One baking dish, 35 minutes in the oven, and a cheesy Mexican rice bake that tastes like serious effort and requires almost none. My littles go absolutely crazy for this one and I love that it practically makes itself.
You start by browning the beef with the onion and taco seasoning while everything else gets layered into the baking dish. The uncooked rice goes in dry, the broth and salsa pour right over it, and the whole thing bakes covered until the rice has absorbed all that flavorful liquid. Then the queso goes on top and you’re done.
Why You’ll Love This Taco Rice Casserole
- One baking dish handles everything from assembly to serving with just one skillet for the beef. Cleanup is genuinely minimal.
- The uncooked Knorr Mexican Rice goes directly into the dish dry and absorbs the broth and salsa as it bakes, which means it soaks up all that taco-seasoned, salsa-flavored liquid all the way through every grain.
- White queso poured over the top at the end is the finishing touch that takes this from a good casserole to something specifically craveable.
- This feeds 6 to 8 people from one dish and reheats beautifully the next day making it one of the best easy weeknight meals to have on rotation.
Ingredients Needed To Make Taco Rice Casserole
The Beef Layer
Ground beef browned with diced onion and taco seasoning is the hearty, well-seasoned protein base of the casserole. The onion softens alongside the beef during browning so it’s sweet and tender by the time everything goes in the dish.
The Rice Layer
Two packets of Knorr Mexican Rice go in dry and uncooked. They absorb the beef broth and salsa during the covered bake and come out fully cooked and deeply flavored. Beef broth provides the primary cooking liquid. A full jar of salsa adds tomato flavor, acidity, and seasoning throughout. Diced green and red bell peppers add color, sweetness, and a slight crunch.
Can I use a different rice?
Knorr Mexican Rice is specifically recommended because it’s already seasoned and produces the right texture for a baked casserole at this liquid ratio. Plain white rice requires different liquid ratios and may not cook through properly with the same amount of broth and salsa. If you substitute plain long-grain white rice increase the broth to 2 cups and extend the covered bake time to 40 minutes. Instant rice is not recommended since it will overcook and become mushy.
The Cheese Layer
A full container of white cheese dip or queso poured over the top once the rice is tender melts down into the casserole and coats everything underneath in a creamy, rich, slightly spicy cheese layer that makes every bite feel indulgent.
How to Make This Cheesy Taco Rice and Beef Bake
Step 1: Brown the Beef
Preheat the oven to 375°F and grease a 9×13 baking dish. Brown the ground beef with the diced onion in a skillet over medium heat. Drain excess fat. Season with taco seasoning, salt, and pepper.
Step 2: Layer the Dish
Pour the uncooked rice into the bottom of the dish. Pour the beef broth and salsa evenly over the rice. Scatter the bell peppers over the top then add the seasoned beef mixture in an even layer.
Step 3: Bake Covered
Cover tightly with foil and bake at 375°F for 30 minutes.
Step 4: Add the Queso and Serve
Check the rice. Once tender and fully absorbed pour the white queso evenly over the top. Serve immediately with toppings.
Variations
- Make it spicier: use a hot salsa and add a diced jalapeño with the bell peppers for heat throughout every bite.
- Add black beans: one drained can of black beans scattered over the rice layer before baking adds extra protein and a hearty texture.
- Swap the protein: ground turkey or ground chicken work in place of beef with the same taco seasoning for a lighter version.
- Add corn: half a cup of frozen or canned corn scattered over the rice layer adds a natural sweetness that works really well with the taco flavors.
- Make it without queso: top with 2 cups of shredded Mexican blend cheese in the last 10 minutes of baking uncovered for a melted cheese topping instead of the queso dip.
Storing and Reheating
Store covered in the refrigerator for up to 4 days. The rice absorbs more liquid overnight and the dish will be thicker the next day. Add a small splash of beef broth before reheating and microwave on medium power in 60-second intervals stirring between each, or reheat covered in a 325°F oven for 15 to 20 minutes. The flavor is excellent the next day.
What to Serve With Taco Rice Casserole
Serve straight from the baking dish with sour cream, sliced avocado, fresh cilantro, sliced green onions, and crushed tortilla chips arranged in bowls alongside for everyone to add their own toppings. A simple side salad with lime dressing rounds the meal out without adding any extra cooking work. Warm flour tortillas alongside for scooping are always a welcome addition. For another dump and bake dinner that rotates beautifully with this one, the Dump and Bake Kielbasa, Broccoli and Tortellini covers a completely different flavor direction with the same one-dish minimal effort approach.
Cheesy Taco Rice & Beef Bake
Ingredients
Method
- Preheat oven to 375°F and grease a 9×13-inch baking dish.
- Brown the ground beef in a skillet over medium heat. Add the diced onion while the beef cooks so it has time to soften. Drain any excess fat if necessary.
- Season the beef and onion mixture with the taco seasoning, along with salt and pepper to taste.
- Pour both packets of uncooked Mexican rice into the bottom of the prepared baking dish.
- Pour 1 ½ cups beef broth and the entire jar of salsa evenly over the rice.
- Sprinkle the diced green and red bell peppers over the top, followed by the cooked ground beef and onion mixture.
- Cover tightly with foil and bake at 375°F for 30 minutes.
- After 30 minutes, check the rice. If it’s tender and has absorbed the liquid, pour the white cheese dip evenly over the top. If the rice is still firm, cover and continue baking for a few more minutes before adding the cheese.