Description
This Twice Baked Crispy Cheesy Taco Rice Casserole is a delicious and satisfying dish that combines the flavors of tacos with a cheesy rice casserole. Perfect for a cozy family dinner or a gathering with friends.
Ingredients
Units
Scale
Main Dish:
- 1 lb ground beef, chicken, or turkey
- 1 yellow onion, chopped
- 2 tbsp taco seasoning
- 8 hard shell tacos
- 1–2 cups shredded Mexican cheese
- 1 tbsp salted butter
- 1 cup dry long grain rice
- 1 poblano pepper, chopped
- 1/3 cup salsa verde
- 1/2 cup fresh chopped cilantro/green onions
Cilantro Lime Ranch:
- 1 cup sour cream or plain Greek yogurt
- 3/4 cup fresh cilantro, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/4 cup pickled jalapeños, chopped + 2 tablespoons brine
- 2 tbsp lime juice
- 1 tsp kosher salt
Instructions
- Preheat the oven to 425°F: Preheat the oven to 425°F.
- Cook the meat and onion: In a large oven-safe skillet, cook the meat and onion until browned. Add taco seasoning and water. Simmer until sauce thickens.
- Prepare the rice: Add butter, rice, and poblano to the skillet. Cook until rice is toasted. Add water and salsa verde. Cook for 15 minutes.
- Fill and bake the tacos: Line up the taco shells in a baking dish. Fill with meat mixture and cheese. Bake until cheese melts.
- Combine tacos with rice: Place the baked tacos into the rice skillet. Top with cheese. Bake for 10-15 minutes.
- Make the ranch: Combine all ranch ingredients in a jar and shake or stir until creamy.
- Serve: Serve the casserole topped with cilantro, avocado, and ranch. Enjoy!
Notes
- You can customize this dish with your favorite taco toppings such as avocado, salsa, or hot sauce.
- For a vegetarian version, substitute the meat with plant-based protein crumbles.
- Feel free to adjust the spice level by adding more or less jalapeños to the ranch dressing.
Nutrition
- Serving Size: 1 serving
- Calories: 372 kcal
- Sugar: 2g
- Sodium: 625mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 37g
- Fiber: 2g
- Protein: 16g
- Cholesterol: 61mg
