Description
Twice Baked Crispy Cheesy Taco Rice Casserole is a comforting and crowd-pleasing dish that blends seasoned taco meat with fluffy rice and melty cheese, topped with a crunchy, cheesy crust. Perfect for family dinners or gatherings, this casserole offers a savory, crispy, and cheesy experience that’s easily customizable and ideal for leftovers.
Ingredients
Scale
Protein
- 1 lb Ground beef or turkey (can substitute with plant-based alternative)
Base
- 3 cups Cooked rice (preferably day-old)
Cheese
- 2 cups Shredded cheddar cheese (can mix with Monterey Jack or pepper jack)
- Additional shredded cheese for topping
Seasoning & Vegetables
- 2 tbsp Taco seasoning
- 2 Green onions, chopped
- 1 cup Tomatoes, diced
Toppings
- 1 cup Crushed tortilla chips or panko breadcrumbs
Serving Garnish (Optional)
- Sour cream or Greek yogurt (for dolloping)
- Chopped cilantro
- Sliced avocado
- Lime wedges
Instructions
- Cook the Taco Meat: Heat a skillet over medium heat and cook the ground beef or turkey until browned and crumbly. Drain excess fat, then sprinkle in taco seasoning with a splash of water. Let it simmer until the spices deeply infuse the meat.
- Mix in Rice and Cheese: Transfer the cooked taco meat to a large mixing bowl. Stir in the cooked rice, shredded cheddar cheese, chopped green onions, and diced tomatoes until evenly combined for consistent flavor in every bite.
- Prepare the Casserole Dish: Grease a baking dish and spoon the mixture inside, smoothing the top. Sprinkle additional shredded cheese and crushed tortilla chips or panko breadcrumbs evenly over the surface to create a crispy, cheesy crust.
- Bake Twice: Bake the casserole in a preheated oven at 375°F (190°C) for 20 minutes until heated through and bubbly. Then increase the oven temperature slightly and bake another 10 minutes until the top is golden and crispy.
- Cool and Serve: Let the casserole stand a few minutes after baking to set up for easier serving. Add dollops of sour cream or Greek yogurt on top before serving for added creaminess and tang.
Notes
- Use day-old or chilled rice to prevent sogginess and maintain firm texture.
- Don’t skip the crunchy topping of crushed tortilla chips or panko breadcrumbs for contrast.
- Season taco meat generously; taste before mixing to ensure the seasoning is bold.
- Allow casserole to cool slightly before serving for cleaner slices and easier handling.
- Double the cheese inside and on top for extra melty, gooey delight.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mexican-inspired
Nutrition
- Serving Size: 1 cup
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 560 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 65 mg
Keywords: taco casserole, cheesy casserole, crispy casserole, taco rice bake, comfort food, easy dinner, crowd-pleaser, Mexican-inspired, baked casserole