Entice your taste buds with a culinary journey to Mexico, where flavors dance and spices ignite your senses. Prepare to indulge in a symphony of flavors with our Mexican Taco Casserole with Rice, a dish that embodies the vibrant spirit of Mexican cuisine. This tantalizing casserole combines the bold flavors of seasoned beef, aromatic rice, and a medley of colorful vegetables, all enveloped in a rich and flavorful sauce. Each bite offers a perfect balance of textures and tastes, leaving you craving more. Alongside the main event, discover an array of complementary recipes that elevate your Mexican feast. Dive into the zesty Salsa Roja, a classic tomato-based salsa that adds a vibrant kick to every dish. Delight in the creamy and flavorful Sour Cream, a perfect topping for tacos, burritos, and enchiladas. Explore the versatility of Guacamole, an avocado-based dip that adds a touch of freshness and creaminess. And don't forget the refreshing Pico de Gallo, a vibrant salsa made with fresh tomatoes, onions, and cilantro. With these recipes at your fingertips, you'll have everything you need to create an unforgettable Mexican-inspired meal that will leave your taste buds dancing with joy.
Check out the recipes below so you can choose the best recipe for yourself!
TACO RICE CASSEROLE
Looking for a freezer friendly recipe? You are going to love this easy taco casserole recipe! It is a simple casserole recipe that is packed with flavor.
Provided by Eating on a Dime
Categories casserole
Time 40m
Number Of Ingredients 9
Steps:
- First brown your ground beef. Add in chopped onions and cook until soft.
- Stir in Taco seasoning seasoning.
- Add corn, tomatoes and beans.
- Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
- Spoon the meat mixture over the rice.
- Top with the 1/2 of the cheese on each pan.
Nutrition Facts : Calories 256 kcal, Carbohydrate 35 g, Protein 24 g, Fat 2 g, Cholesterol 41 mg, Sodium 283 mg, Fiber 6 g, Sugar 4 g, ServingSize 1 serving
TACO CASSEROLE WITH RICE
This Taco Casserole with Rice includes layers of zesty ground beef, tomatoes, corn, gooey cheese and crunchy tortilla chips for an easy dinner that the entire family will love!
Provided by Blair Lonergan
Categories Dinner
Time 50m
Number Of Ingredients 12
Steps:
- Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
- Cook beef and onion in a large skillet over medium-high heat until meat is no longer pink (about 5-7 minutes). Drain.
- In a separate bowl, stir together condensed soup, milk, taco seasoning and salt.
- Add cooked rice, soup mixture, tomatoes and corn to the cooked beef. Stir to combine. Transfer to prepared baking dish. Sprinkle cheese over top.
- Bake, uncovered, at 350 degrees F for 25-30 minutes, or until hot and bubbly. Top with crushed chips, allow to rest for 5 minutes, and then garnish with parsley, green onion or cilantro just before serving.
Nutrition Facts : ServingSize 1 /8 of the casserole, Calories 464.1 kcal, Carbohydrate 53.9 g, Protein 19.9 g, Fat 18.9 g, SaturatedFat 7.8 g, Cholesterol 59 mg, Sodium 1140.3 mg, Fiber 3.2 g, Sugar 14.4 g, UnsaturatedFat 7.2 g
MEXICAN RICE CASSEROLE
Provided by Ree Drummond : Food Network
Categories side-dish
Time 55m
Yield 12 servings
Number Of Ingredients 14
Steps:
- Preheat the oven to 375 degrees F.
- Heat the oil in a large dutch oven and add the garlic and onions. Cook, 3 to 4 minutes. Reduce the heat to low and add the rice. Stir constantly, making sure the rice doesn't burn. Cook over low heat, about 3 minutes.
- Next, add the whole tomatoes, diced tomatoes, cumin, salt, pepper, cayenne and turmeric. Stir to combine and let cook, about 2 minutes. Finally, add the chicken broth and stir the mixture together. Bring the mixture to a boil, and then reduce heat to low. Cover, and simmer until the rice is not quite done, 10 to 15 minutes.
- Top with the cheese, and then bake with the lid off until the cheese is melted and the rice fully cooked, about 15 minutes. Serve with chopped cilantro.
TACO RICE CASSEROLE
I love this taco rice casserole. It's easy to make, and most of the ingredients are usually on hand. Kick it up with dashes of hot sauce.
Provided by Dave M
Categories Rice Casserole
Time 1h20m
Yield 6
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
- Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
- Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.
Nutrition Facts : Calories 341.7 calories, Carbohydrate 33.6 g, Cholesterol 58 mg, Fat 13.8 g, Fiber 2.8 g, Protein 19.6 g, SaturatedFat 6.1 g, Sodium 972.9 mg, Sugar 4.8 g
MEXICAN TACO CASSEROLE
This recipe my sister and me came up with since we love casseroles and were eager to try something new. Instead of pasta or rice it uses Mexican taco crisps. It has a great texture (soft at the bottom and crisp at the top) and is so delicious.
Provided by Lalaloula
Categories Mexican
Time 1h
Yield 3 serving(s)
Number Of Ingredients 8
Steps:
- Chop the onion into small cubes, slice the carrots and the green chillies into thin pieces. Mix with sweet corn and beans.
- Place one layer of crisps in a casserole dish, cover it with half the vegetables and add half of the sauce.
- Cover with another layer of crisps. Then add the rest of the veggies and the sauce.
- Cover with a last layer of crisps and sprinkle with the cheese.
- Bake in the preheated oven at 180°C for 30-40 minutes (the cheese should be golden-brown).
MEXICAN CASSEROLE
Born out of a need to rid the fridge of extras, this Mexican casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. -David Mills, Indianapolis, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place three tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.
Nutrition Facts : Calories 546 calories, Fat 25g fat (13g saturated fat), Cholesterol 102mg cholesterol, Sodium 1368mg sodium, Carbohydrate 44g carbohydrate (2g sugars, Fiber 5g fiber), Protein 37g protein.
Tips:
- Use high-quality ingredients for the best flavor. Fresh, ripe tomatoes, flavorful cheese, and tender rice will make a big difference in the final dish. - If you don't have taco seasoning, you can make your own by combining chili powder, cumin, garlic powder, onion powder, paprika, salt, and black pepper. - To save time, you can use pre-cooked rice or frozen corn. - If you like a spicy casserole, add more chili powder or diced jalapeños. - Serve the casserole with your favorite toppings, such as sour cream, guacamole, salsa, and shredded lettuce.Conclusion:
This Mexican taco casserole with rice is a delicious and easy-to-make dish that is perfect for a weeknight meal. It is also a great way to use up leftover taco meat. The casserole is loaded with flavor, thanks to the combination of taco seasoning, cheese, and rice. It is also hearty and filling, making it a satisfying meal. Whether you are looking for a quick and easy dinner or a dish to serve at a potluck, this Mexican taco casserole with rice is sure to be a hit.
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