Why not spice up Taco Tuesday with a recipe that pulls everyone's favorite flavors into one dish? This taco casserole allows you to make variations to suit your preferences for spiciness and ease (see the spice hack below). Plus, you can make it in advance, so come dinner time you'll have an answer when you hear, "What's for dinner?" Just pop this casserole in the oven, pair it with some tortilla chips, and let taco night begin.
Video: Taco Casserole Recipe
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Things You'll Need
1 cup rice
1 Tbsp. olive oil
1 medium onion, diced
1 bell pepper, diced
3 cloves garlic, diced
14.5 oz. can diced green chiles, drained (optional)
3 tsp. cumin
3 tsp. chili powder
1 tsp. paprika
1 tsp. garlic powder
1/2 tsp. salt
1/2 tsp. pepper
1 lb. ground beef
16 oz. jar taco sauce (mild, medium, or hot)
12 oz. can beans (pinto, kidney, or black), rinsed
1 cup shredded mozzarella cheese
1 cup shredded cheddar cheese
1 cup salsa (mild, medium, or hot)
1 cup frozen sweet corn
Toppings: shredded lettuce, diced, tomatoes, tortilla chips, guacamole, sour cream
9 x 13 casserole dish
Tip
Spice hack: To save time, use a packaged taco seasoning mix instead of measuring out individual spices. No one will know the difference!
1. Cook the rice and onions
Preheat your oven to 350°F. Cook the rice according to the directions on the package.
As the rice cooks, pour the oil into a large sauté pan and add the onions. Cook for 2 to 3 minutes, stirring often.
Tip
Cook onions over a low flame to avoid coloring the edges.
2. Cook peppers, chiles, and garlic
Add the rest of your vegetables: peppers, garlic, and chiles (if using). Cook for 2-3 minutes until all the vegetables start to soften.
3. Add the beef and spices
Next add the beef and spices to the vegetables. Cook everything together until the meat is no longer pink, about 7-10 minutes. Stir often.
4. Add water
After the meat has browned, add 1 cup of water to the pan. Scrape up any bits from the bottom with a wooden spoon or spatula.
Tip
Want even more spice? Add red pepper flakes here.
5. Mix in the taco sauce
Add a bottle of taco sauce and stir to combine.
6. Add the beans
Add the beans and stir. Bring the sauce to a boil, turn the heat down slightly, and simmer for about 5 minutes, until the liquid is slightly reduced.
7. Flavor the rice
Once your rice has finished cooking, stir in the salsa plus 1/2 cup of mozzarella cheese and 1/2 cup of cheddar cheese. It'll be sticky and gooey, oozing with flavor.
Tip
If you have time, grate your own cheese — it will make the dish more flavorful.
8. Assemble the casserole
Grease a 9 x 13 dish with a little butter or oil. Then start layering in the rice, using half of the rice mixture you have prepared.
Use the back of your spoon to flatten out the rice and completely cover the base of the pan.
9. Keep adding layers
Add a layer cheese, then half of the meat and bean mixture. Sprinkle on half the corn and a handful of cheese. Repeat until all the ingredients are layered in the pan. The order of the layers is not that important, so just keep layering until you've added all the ingredients.
Finish with a sprinkle of any remaining cheese and corn.
10. Bake the casserole
Place the casserole on top of a foil-lined cookie sheet (to catch any drips) and bake for 35-40 minutes, until the sauce is bubbling around the edges and the cheese is golden brown.
If you're baking this casserole ahead of time, reduce your cooking time to 25 minutes.
Tip
Serving later? Allow the casserole to cool, cover and store in the fridge. Reheat the casserole at 350°F for about 25 minutes when you're ready to eat.
11. Add toppings just before serving
Top the casserole with crispy bites of tortilla chips, shredded lettuce, freshly diced tomatoes, and serve with sour cream and guacamole.
