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Twice Baked Crispy Cheesy Taco Rice Casserole.

Twice Baked Crispy Cheesy Taco Rice Casserole for Cozy Nights

This Twice Baked Crispy Cheesy Taco Rice Casserole is a comforting dish that combines savory layers of tacos and fluffy rice, perfect for family dinners.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 6 servings
Course: Dinner
Cuisine: Mexican
Calories: 550
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Casserole
  • 1 lb Ground Beef, Chicken, or Turkey can substitute with preferred ground meat
  • 1 medium Yellow Onion sautéed
  • 1 packet Taco Seasoning homemade or store-bought
  • 12 tacos Hard Shell Tacos for crunch
  • 2 cups Shredded Mexican Cheese or cheddar/Monterey Jack
  • 2 tbsp Salted Butter or olive oil
  • 1 cup Long Grain Rice can swap with brown rice or quinoa
  • 1 medium Poblano Pepper diced, or use sweet bell pepper
  • 1 cup Salsa Verde or regular salsa
  • 1/4 cup Fresh Chopped Cilantro/Green Onions optional
  • 1/2 cup Sour Cream or Greek Yogurt or avocado as a non-dairy substitute
  • 1 tbsp Pickled Jalapeños optional
  • 2 tbsp Lime Juice can use lemon juice
  • 1 tsp Kosher Salt adjust to taste
For the Cilantro Lime Ranch
  • 1 cup Greek Yogurt or Sour Cream for dressing
  • 2 tbsp Lime Juice fresh
  • 1/4 cup Fresh Cilantro optional
  • 1 tsp Garlic Powder or fresh garlic

Equipment

  • large oven-safe skillet

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 425°F (220°C). Heat a large oven-safe skillet on medium heat.
  2. Add your choice of ground meat and chopped onion to the skillet, sauté for about 5 minutes.
  3. Sprinkle in taco seasoning, let simmer for another 5 minutes, stirring occasionally.
  4. Reserve about a cup of the meat mixture. In the same skillet, add butter, rice, and poblano pepper, toast for 3-4 minutes.
  5. Pour in 1¾ cups of water and salsa verde, bring to a boil, then reduce to low and cover, simmer for 15 minutes.
  6. Prepare hard shell tacos in a baking dish, fill with reserved meat mixture, sprinkle cheese, and bake for about 10 minutes.
  7. Arrange taco shells atop cooked rice, sprinkle remaining cheese and bake for an additional 10-15 minutes.
  8. In a bowl, mix yogurt or sour cream with lime juice, cilantro, and garlic powder until creamy.
  9. Serve warm, drizzling the cilantro lime ranch on top and garnishing with cilantro or green onions.

Nutrition

Serving: 1servingCalories: 550kcalCarbohydrates: 45gProtein: 30gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 70mgSodium: 900mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 800IUVitamin C: 15mgCalcium: 250mgIron: 3mg

Notes

Store leftovers in an airtight container for up to 3 days. Freeze for up to 2 months.

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