This easy Mexican Taco Casserole recipe is the perfect weeknight meal! Made with lean ground beef, veggies, beans, and rice, it packs 32 grams of protein per serving and it’s ready and on the table in 35 minutes! The easiest Tex-Mex style baked rice casserole you’ll ever make!
Estimated reading time: 9 minutes
Easy weeknight dinners are kind of our thing here at The Busy Baker, and this easy Mexican-Style Taco Casserole is an old favourite. There’s nothing quite like a recipe that requires 10 minutes of prep or less, that bakes to perfection all on its own, and that delivers in the flavour department… this Taco Casserole is truly a heavy-hitter on our meal plan rotation. If you’re trying to feed a busy family, you’re going to LOVE it!!
Taco casserole is a hearty, family-friendly meal that combines all the flavours of your favourite tacos – ground beef, spices, beans, veggies, and cheese – into one simple, oven-baked casserole. Instead of building tacos or burritos one by one, everything cooks together in a single pan with rice, stock, and tomatoes, making it a complete and oh so satisfying dinner that’s ready in just over half an hour. It’s comfort food with a Tex-Mex twist, and it’s absolutely perfect for busy weeknights and busy families!
There are SO many reasons this casserole has become a go-to recipe in our kitchen! Here are just a few:
- It’s protein-packed: With 32 grams of protein per serving, this keeps you full and satisfied and helps you meet your protein goals!
- It’s a balanced meal in one pan: You’ve got your lean protein, whole grains, and plenty of veggies all baked together.
- It’s family-friendly: Even picky eaters love the cheesy, Tex-Mex flavours.
- It’s quick and easy: No complicated steps required – just brown, mix, bake, and then top with cheese.
- It’s make-ahead friendly: Assemble it earlier in the day or even the day before, and bake when you’re ready, or refrigerate leftovers for easy lunches.
- It checks ALL the boxes: It’s nutritious, delicious, AND simple!
We KNOW you love easy one pan meals as much as we do! Here are some of our family’s FAVOURITE easy one pan meals!
- One Pan Chicken Alfredo Pasta
- One Pot Pasta
- Sheet Pan Steak Fajitas
- Sausage Sheet Pan Dinner
- Chicken with Turmeric Rice
- One Pan Greek Chicken and Lemon Rice
- Pork Chop Sheet Pan Dinner
- Paprika Chicken Sheet Pan Dinner
- Italian Sausage Sheet Pan Dinner
Want to make this Taco Casserole the BEST it can be? Follow all our PRO tips below!
Lean ground beef keeps the casserole flavourful without being greasy. You can also swap it out for ground turkey or chicken, or even shredded chicken that’s already cooked!
Adding your taco seasoning to the pan with the beef really brings out the depth of flavour.
The veggies add sweetness and freshness to balance all the flavours, and they add nutrition too!
Baking uncovered ensures the rice cooks evenly without becoming mushy.
Sprinkling the cheese on top for the last few minutes of baking prevents it from overcooking or drying out.
Having trouble with your Taco Casserole? Here are some issues you might encounter and how we recommend fixing or preventing them:
Make sure you’re using long-grain white rice, not brown rice (which takes much longer to bake). Also, double-check that you’ve measured the liquid correctly before baking.
If the casserole appears watery, it’s probably because it’s not finished baking. Just bake for a few extra minutes to evaporate the excess moisture.
If this is happening there’s a chance your oven temperature is too hot. You can add an extra splash or two of chicken or beef stock to help the rice continue cooking. You can also cover the pan while it bakes to keep some moisture in.
Add the cheese closer to the end of baking, just long enough to melt. If you add it too early it will brown too much and maybe even burn and dry out.
Here’s a list of the kitchen equipment you’ll need to make this easy Tex-Mex casserole recipe (paid links):
- cast iron skillet
- chef’s knife
- Cutting Board
- liquid measuring cups
- measuring cups and spoons
- wooden cooking utensil
Here’s a list of everything you’ll need to make this delicious taco casserole recipe (paid links):
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 4 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 large onion diced
- 1 green bell pepper diced
- 14 ounces canned corn one standard can, drained
- 14 ounces canned black beans one standard can, rinsed and drained
- 1 1/4 cups long grain white rice
- 2 1/4 cups chicken stock
- 14 ounces canned diced tomatoes one standard can
- 1 cup shredded cheddar cheese optional
Want to make this easy taco casserole recipe your own? Here are some delicious variations on the basic recipe we think you’ll love!
Spicy kick: Add diced jalapeños or a pinch of cayenne to the beef mixture along with some extra chili powder for a punch of flavour.
Tex-Mex chicken casserole: Swap ground beef for shredded rotisserie chicken.
Creamy and Cheesy: Layer in cream cheese or sour cream before baking for a creamy texture.
Create a toppings bar: Serve the casserole with all your favourite taco toppings like bowls of shredded lettuce, diced tomatoes, pico de gallo, guacamole, green onion, black olives, fresh cilantro, and tortilla chips (or even Fritos or Doritos) so everyone can customize their plate exactly how they like!
Time needed: 35 minutes
Here’s how to make this delicious baked rice casserole!
- Prepare your skillet and preheat your oven.
Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Season the ground beef.
Add the lean ground beef to the pan along with the taco seasoning, garlic powder and cumin.
- Cook the beef and veggies.
Cook the beef until almost cooked through (about 5 minutes), then add the diced onion, diced bell pepper, corn, and black beans.
- Soften the veggies.
Stir everything together and let the veggies cook a little bit until they start to soften (3-4 minutes).
- Toast the rice.
Add the rice and let it toast for another 1-2 minutes, stirring everything together well.
- Add the liquid.
Add the chicken stock and diced tomatoes, and stir well to combine. Turn off the heat under the skillet.
- Bake.
Place the skillet in the oven for about 20-25 minutes or until the rice is cooked.
- Add the cheese.
Remove the pan from the oven and add the cheese on top. Add the pan back into the oven for another 1-2 minutes, just until the cheese is melted.
- Serve and enjoy!
Serve immediately while the cheese is melted and the casserole is hot!
Can I make this ahead of time?
Yes! Assemble the casserole up to the baking step, cover, and refrigerate for up to 24 hours. When ready to bake, just add 5–10 extra minutes to the cooking time.
Can I freeze taco casserole?
Absolutely. Bake it, let it cool completely, then cover tightly and freeze for up to 3 months. Thaw, then reheat in the oven until warmed through.
What should I serve with taco casserole?
It’s a complete meal on its own, but fresh toppings like avocado, salsa, sour cream, or a crisp green salad on the side make a great addition to the meal.
Can I make this vegetarian?
Yes, simply omit the beef and add an extra can of beans or lentils for a high-protein vegetarian version of this taco casserole.
Can I make taco casserole in a baking dish instead of a skillet?
Yes! Simply brown the ground beef and veggies first in a large skillet or pan on the stovetop and then add the ground beef mixture to a baking dish along with the liquid ingredients and then bake as directed!
Can I make this taco casserole with other protein?
Yes! Use ground chicken or turkey, or shredded chicken instead of the beef.
We hope you love this easy taco bake casserole as much as we do! Let us know in the comments below, what’s your favourite easy dinner for busy weeknights? We’d love to know!
More Easy Dinner Ideas
- Easy One Pan Turkey Dinner
- Sausage Sheet Pan Dinner
- Pork Chop Sheet Pan Dinner
- One Pan Chicken Alfredo Pasta
- One Pot Taco Spaghetti
- Paprika Chicken Sheet Pan Dinner
- Easy One Pan Shrimp Fried Rice
- Instant Pot Pot Roast
- One Pot Pasta
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Mexican Taco Casserole with Rice
Recipe: Equipment
Recipe: Ingredients
- 2 teaspoons olive oil
- 1 pound lean ground beef
- 4 tablespoons taco seasoning
- 1 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 large onion diced
- 1 green bell pepper diced
- 14 ounces canned corn one standard can, drained
- 14 ounces canned black beans one standard can, rinsed and drained
- 1 1/4 cups long grain white rice
- 2 1/4 cups chicken stock
- 14 ounces canned diced tomatoes one standard can
- 1 cup shredded cheese optional
Recipe: Instructions
- Heat a large cast iron skillet over medium high heat and add the oil. Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius).
- Add the lean ground beef to the pan along with the taco seasoning, garlic powder, and cumin.
- Cook the beef until almost cooked through (about 5 minutes), then add the diced onion, diced bell pepper, corn, and black beans.
- Stir everything together and let the veggies cook a little bit until they start to soften (3-4 minutes).
- Add the rice and let it toast for another 1-2 minutes, stirring everything together well.
- Add the chicken stock and diced tomatoes, and stir well to combine. Turn off the heat under the skillet.
- Place the skillet in the oven for about 20-25 minutes or until the rice is cooked.
- Remove the pan from the oven and add the cheese on top. Add the pan back into the oven for another 1-2 minutes, just until the cheese is melted.
- Serve immediately.
Recipe: Notes
Storage Instructions
Store any leftovers in an airtight container in the fridge for up to 3 days.Make Ahead Instructions
The casserole can be made ahead of time. Store it in airtight containers in the fridge until ready to use (up to 3 days) and reheat slowly on the stovetop or microwave.Recipe: Nutrition
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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