Taco Rice Bake
This easy taco rice bake is full of taco flavor, cheddar cheese, and comes together fast. It’s a weeknight favorite the whole family will love.
Don’t forget to try my cheesy hamburger rice casserole and chicken taco casserole.
Ingredients You’ll Need
- Ground beef: I usually go with 93/7 or 85/15. Just drain the grease after it cooks.
- Taco seasoning: Two packets might seem like a lot, but the cream cheese and sour cream really mellow it out.
- Salsa: Any jarred salsa works. Use mild or spicy depending on what you like.
- Cream cheese and sour cream: These make the filling creamy.
- Cooked rice: Long grain white rice, jasmine rice, or brown rice all work. Just make sure it’s already cooked before mixing it in. Brown rice will give the dish a slightly different flavor and texture.
- Cheddar cheese: Any type works. You can shred it off the block or use pre-shredded.
How to Make Cheesy Taco Rice Bake
Preheat the oven to 350°F, and lightly grease a 9×13-inch baking dish.
In a large skillet over medium heat, cook the ground beef until browned, then drain the grease.
Stir in the taco seasoning and salsa, and let it simmer for 3 to 5 minutes.
Add the cream cheese and sour cream, and stir until smooth. Mix in the rice and ½ cup of shredded cheese.
Transfer everything to the baking dish, spread it out, and top with the remaining cheese.
Bake for 15 to 20 minutes, or until the cheese is melted and bubbly.
Can I bake this in a skillet?
Yes, you can! If you have an oven-safe skillet, you can cook everything on the stove, add the last of the cheese, and pop it straight into the oven to melt.
Substitutions and Variations
- Use ground turkey or chicken instead of beef.
- Swap white rice for brown rice.
- Use Rotel in place of salsa.
- Try a homemade taco seasoning for more control over the salt.
- Add black beans, corn, or diced peppers.
- Use Monterey Jack or a Mexican blend instead of cheddar.
How to Store Leftovers
Store leftover taco bake in an airtight container in the fridge for up to 4 days.
How to Make It Ahead and Freeze
Place the unbaked taco casserole (without the final cheese topping) into a freezer-safe dish. Cover tightly and freeze for up to 2 months.
When ready to eat, thaw it overnight in the fridge. Add the cheese on top and bake, adding 5–10 extra minutes if needed. Make sure the center gets hot.
More Casserole Recipes
- Chicken and Broccoli Stuffing Casserole
- Cheeseburger Casserole
- French Onion Chicken Casserole
- Taco Casserole
- One Pot Bacon Cheeseburger Casserole
- Chicken Mushroom Broccoli Casserole
Ingredients
- 1 pound ground beef
- 2 ounces taco seasoning, 2 (1-ounce) packets
- 16 ounces salsa
- 8 ounce block-style cream cheese, cut into cubes
- 8 ounces sour cream
- 3 cups cooked long-grain white rice
- 2 cups shredded cheddar cheese, divided
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Instructions
- Preheat the oven to 350°F, and grease a 9×13-inch baking dish.
- Cook the ground beef in a large skillet over medium heat until browned. Drain the grease.1 pound ground beef
- Add the taco seasoning and salsa. Simmer for 3 to 5 minutes.2 ounces taco seasoning16 ounces salsa
- Stir in the cream cheese and sour cream, and cook until smooth.8 ounce block-style cream cheese8 ounces sour cream
- Add the rice and ½ cup of cheese, and stir to combine.3 cups cooked long-grain white rice
- Transfer to the baking dish, and top with the remaining 1 ½ cups of cheese.
- Bake, uncovered, for 15 to 20 minutes or until the cheese is melted and bubbly.