How to Make an Easy Cheesy Taco Rice Casserole

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt reduces calories while maintaining creaminess

cheddar cheese

🥗Healthier: reduced-fat cheese

💰Cheaper: monterey jack cheese

Monterey jack is often cheaper and melts well.

ground beef

🥗Healthier: ground turkey

💰Cheaper: ground chicken

Ground turkey is leaner, while ground chicken is often less expensive.

black beans

🥗Healthier: pinto beans

💰Cheaper: canned beans

Canned beans are convenient and often cheaper.

Add 2 lbs of ground beef to a skillet.

Add a couple of big spoonfuls of garlic to the beef.

Chop and add 1/2 of a medium onion to the skillet.

Drain and rinse 1 can of black beans, then add to the skillet.

Drain and add 1 can of sweet corn to the skillet.

Add 1 can of Rotel tomatoes with mild chilies to the mixture.

Add 1 can of cream of chicken soup to the skillet.

Sprinkle in taco seasoning and some paprika, salt, and cracked black pepper.

Pour in 1 cup of half and half and mix everything together.

Preheat the oven to 350°F (175°C).

Transfer the mixture to a deep dish casserole dish.

Bake in the preheated oven for about 30 to 40 minutes until bubbly.

Use forks to break up the ground beef and combine it with the other ingredients.

Add 2 cups of white steamed rice to the mixture and mix well.

Add 2 cups of shredded KBY Jack cheese and mix it in.

Flatten the mixture into one even layer in the casserole dish.

Top with 2 cups of triple cheddar cheese, spreading it over the top.

Return the casserole to the oven for another 10-15 minutes.

Remove from the oven and top with chopped cilantro.

Serve with a side of sour cream.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens