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Cheese covered ground beef and rice. Topped with chopped tomatoes, sliced olives in a casserole dish
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Taco Rice Bake

Course Main Course
Cuisine American, Mexican
Keyword Beans, Casserole
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 6

Ingredients

  • 1 ½ cups uncooked instant white rice
  • 2 ½ cups water, divided
  • 1 lb lean ground beef
  • 1 small onion, diced
  • 15 oz can ranch style beans
  • 10 oz canned diced tomatoes with green chilies
  • 10.5 oz can cream of chicken soup
  • 1.25 oz packet of taco seasoning
  • 2 cups shredded cheddar cheese
  • Tomatoes, olives, sour cream and chopped cilantro, for topping
US Customary - Metric

Instructions

  • Pre-heat oven to 350 degrees. Grease a 9×13 baking dish with cooking spray and set aside.
  • In a pot, bring 2 cups of water to a boil. Add rice. Cover and remove from heat. Let rice sit for 5 minutes or until all water is absorbed.
  • While rice is cooking, cook beef and onions in a large skillet and drain grease when meat completely cooked. 
  • Add beans, tomatoes, soup, taco seasoning and ½ cup water. Stir and simmer for 2-3 minutes.
  • Add cooked rice and 1 cup cheddar cheese to the beef. Spread beef and rice into the baking dish. Top with remaining cheddar cheese.
  • Bake 25-30 minutes. Remove from oven, plate and top with desired taco toppings.

Notes

 Recipe adapted from Plain Chicken