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Beef Queso Taco Rice Casserole

A hearty, satisfying casserole that combines taco flavors with creamy queso and savory beef, perfect for weeknight dinners or potluck gatherings.
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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Dinner, Main Course
Cuisine: Comfort Food, Mexican
Calories: 500
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 lb ground beef
  • 1 cup uncooked long-grain white rice
  • 1 can (15 oz) black beans, rinsed and drained
  • 1 can (10 oz) diced tomatoes with green chilies, undrained
  • 1 cup corn, frozen or canned
  • 1 packet taco seasoning mix
  • 2 cups beef broth
  • 1 cup queso cheese sauce
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Mexican blend cheese
  • as desired sliced green onions, jalapeños, sour cream, and cilantro (optional toppings)

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large skillet, brown the ground beef over medium heat until fully cooked. Drain any excess grease.
  3. Stir in the taco seasoning and cook according to package instructions, usually for about 1-2 minutes.
  4. Add the diced tomatoes, black beans, corn, and beef broth to the skillet, stirring until combined.
  5. Mix in the uncooked rice and bring the mixture to a gentle boil. Once boiling, reduce to low heat and cover, cooking for about 15 minutes or until the rice is tender.
  6. Pour in the queso cheese sauce, stirring until everything is evenly coated.
  7. Transfer the mixture to a greased 9x13 baking dish and top with shredded cheddar and Mexican blend cheese.
  8. Bake in the preheated oven for 15-20 minutes or until the cheese is bubbling and melted.
  9. Remove from the oven and let sit for a few minutes before serving.
  10. Top with your favorite toppings before serving for an extra burst of flavor.

Notes

This casserole is packed with protein and flavor. Meal prep-friendly and suitable for gatherings. Store leftovers in an airtight container in the refrigerator for up to 4 days. For freezing, let it cool completely, cover tightly with foil, and it will last in the freezer for up to 3 months.