Categories: Food

Super Easy Taco Rice Recipe


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This is about to change your taco game forever! No shell needed! This taco rice casserole is so easy and made with just 6 ingredients. Throw it together, top it your way, and boom, you’ve got a totally unique and delicious taco night!

Why You’ll Keep Coming Back for More

  • One-Pan Taco Magic: Brown the meat separately, then bring all your favorite taco flavors together in one simple dish. Less cleanup, more taste!
  • Top It Your Way: From tangy sour cream to zesty salsa and creamy guacamole, the choice is all yours!
  • Gluten-Free Goodness: All the taco taste without the shell, so everyone can dig in worry-free!

Taco Rice Ingredients

  • Minute Rice: Instant Minute Rice = faster cook time! Want brown minute rice? Go for it! If you’re using regular rice, your cooking times will be different. Add more until the rice is done.
  • Rotel: I really like using Rotel in this recipe. You don’t have to drain it! You can sub with salsa, but Rotel takes it to the next level!
  • Taco Seasoning: Prepackaged seasoning makes this easy, but it’s even better with my Homemade Taco Seasoning.
  • Want More Spice? Add chopped jalapeño, spicy taco seasoning, spicy Rotel, or drizzle with hot sauce.
  • Add-Ins: Add chopped onion, bell peppers, corn, or pinto or black beans to the taco rice. Or switch out the beef for shredded chicken.

How to Make Taco Rice

This cheesy taco rice recipe is the definition of easy: everything goes into one dish, cooks together, and comes out perfectly seasoned.

  1. Brown the Beef: Preheat the oven to 350ºF, then spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside. In a large skillet, cook and brown the ground beef for 7-8 minutes until no longer pink.
  2. Dump: Add the cooked beef to the prepared pan, then the uncooked minute rice, Rotel, and taco seasoning.
  3. Pour and Stir: Pour in the beef broth and then stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.
  4. Top with Cheese and Bake: Top with shredded cheese, cover with foil, then bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!

Alyssa’s Pro Tip

Serving Ideas: This taco rice is great as a side or main dish. We love garnishing it with our favorite taco toppings like sour cream, lettuce, olives, and chopped avocado.

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  • Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.

  • In a large skillet, cook and brown 1 pound lean ground beef for 7-8 minutes until no longer pink.

  • Add the cooked beef to the prepared pan, followed by the 2 cups uncooked Minute Rice, 1 (10-ounce) can Rotel, and 1 (1-ounce) package taco seasoning.

  • Pour in 2 cups beef broth and stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.

  • Top with 1 ½ cups shredded Mexican cheese blend, cover with foil, and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!

  • In the Refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
  • In the Freezer: Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
  • To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.

Calories: 319kcalCarbohydrates: 24gProtein: 26gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 73mgSodium: 534mgPotassium: 337mgFiber: 1gSugar: 0.4gVitamin A: 200IUVitamin C: 0.1mgCalcium: 202mgIron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

More Easy Mexican Meals



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Washington Digital News
1 year ago

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