Beef and Rice Taco Casserole
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Hey y’all! I’ve got this little brand spankin’ new easy peasy Beef and Rice Taco Casserole to share with you today. I’m not lying when I say this is GOOD. I’ve made it once a week for the past three weeks, and Eric and I have been happily eating it all up every single time.
Why have I made it three times in three weeks? Well, I’m a perfectionist. It all started on a really snowy week about three weeks ago when I was going to make Mom’s Chicken and Rice! I had it all planned and then I realized I didn’t have any chicken and the LAST thing I was going to do is run to the store in a freezing cold snow storm. I really don’t love grocery shopping in the winter. It’s my favorite thing to do. (Yes, I know I need to work on my hobbies!) But, I could absolutely do without during the winter. I hate bringing Pepper out in the cold too. First time mom here- Don’t hate!
Anyway, I had a bunch of ingredients for taco type things, but no tortillas… and 98% of the ingredients for Mom’s Chicken and Rice. I was really craving a ricey-type dish. So I came up with this on a whim, and it really worked out. Eric’s belly was happy and so was mine. I made it a bit spicy because I only had spicy salsa on hand, so Miss Pepper didn’t have any… So unfortunately, this one does not have the Pepper stamp of approval like most of my dishes do!
I’m making this a quick post because I have presents to wrap and hallmark Christmas movies to watch, but I wanted to share it with you before I forget… because this is a good one!
Let’s get cooking!
Preheat your oven to 375 degrees. Brown some ground beef with salt & pepper.
In a big mixing bowl, add 1 can of diced tomatoes with green chilis, about 1/2 cup of salsa (the level of spiciness will depend mostly on the salsa you choose), 1 cup long grain white rice (NOT instant), 1 can cream of celery/chicken/mushroom soup (I prefer cream of celery in this dish), 1 packet of taco seasoning, and one cup of chicken or beef broth.
Add cooked ground beef into the bowl.
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Mix it up real good.
Grab a casserole dish, spray it with some cooking spray, and add the yummy mixture!
*COVER with tinfoil. This is a super important step (Which is why I am using bold lettering!), I should have taken a photo of it, but I didn’t. Covering it with foil is the only way the rice will cook fully in the oven.
Much like Mom’s Chicken & Rice it doesn’t look like much, but oh my gosh- It delivers flavor like something really special!
As you can imagine, after eating this for three weeks. Eric and I have both come up with a few different ways to eat it. It’s very good all by its lonesome, but I do love adding it on top of a bed of lettuce, then using a dollop of light sour cream and some Colby Jack!
Eric also ate his with tortilla chips crushed up over it, and he said that was his favorite way. He ate all the tortilla chips, otherwise I would have taken a picture of it that way for ya too!
Now go make this!
With Love From My Kitchen to Yours,
Star
Ingredients
- 1 lb extra lean ground beef
- 1 cup long grain white rice uncooked (do not use instant rice
- 1 can tomatoes with diced chilis
- 1/2 cup heaping favorite salsa I love my homemade salsa or mateos!
- 1 packet low sodium taco seasoning ortega is my favorite brand if not making homemade
- 1 cup 98% fat free beef or chicken broth
- 1 can 98% fat free cream of celery cream of mushroom/chicken will work as well
- Cooking Spray
Optional extra toppings!
- lettuce
- shredded cheese
- crushed tortilla chips
- light sour cream
- cilantro
Instructions
- Preheat oven to 375 degrees. In a skillet add ground beef, salt, and pepper, and cook until browned. In a large bowl combine rice, diced tomatoes with chilis, salsa, taco seasoning, broth, cream soup, and cooked ground beef. Stir together until combined well. Spray a casserole dish with cooking spray spread mixture inside. Cover with tin foil. Place into oven and cook for 45-50 minutes until the rice is cooked. Divide into 6 servings. Top with desired toppings such as cheese, lettuce, sour cream, and/or crushed up tortilla chips!
Easy to put together and so tasty. We added tortilla chips and cheese. Delicious. Thanks, Star!
So happy you enjoyed, Carol! Thank you for letting me know!
A family favorite! Everyone can jazz it up the way they want and reheats really well for those crazy nights when everyone is on a different evening schedule.
This was so easy to make but tasted so good!!! Another winner – thank you!
Yay! I’m so happy you enjoyed it. Thank you so so much for letting me know!
We used white long grain rice to make this tonight but haven’t been able to get the rice to finish cooking. We’ve cooked it for a total of 80 minutes at this point and still slightly undercooked. Anyone have any thoughts?
Otherwise this is simply delicious and will be in constant rotation for us!
Wow 80 minutes. I’m so sorry that happened. Was it covered tightly with foil? I have a few rice casserole recipes and every so often when someone has difficulties cooking the rice it’s usually due to the wrong rice being used (but I saw you used white long grain rice) so I have to ask about the foil part. Rice can be finicky sometimes, but usually requires no more than about 10 extra minutes due to oven variations when that happens.
First time making and we loved it!
Can you make this the night before. I love this recipe I make it all the time unfortunately the gas companies here and just turned our gas off. As I was just about to put this in the oven.
Picky eater here, made this tonight and it was so simple and inexpensive to make. So yummy!!! Adding this to the rotation! Love have recipes like this to go to that doesn’t feel like I’m dieting. Added some cheese and ate with some Tortilla chips.
SO delicious and couldn’t have been easier to throw together. As a new mom who’s working full time, this is so perfect to whip up after work and have leftovers all week!
This recipe is soooo tasty! What I like so much about it, is that it’s very versatile. I like to make a taco salad with it, my daughters like to put in on tortilla chips and add some cheese and my husband likes to eat it as is, with some pico and sour cream on top. #top2021
We all loved it!!
Hi Star! I want to make this for dinner tonight but wasn’t sure what size can of tomatoes so I read the reviews. On 04/06/21 You said a 14oz can with all the liquid but on later reviews when people asked you said a 10oz can. I’m not sure which to use. Please help!
I must have switched up what I was using over the years this recipe is a bit older. I usually use a can of rotel in this one these days which is 10 ounces, however you may also use a 14 oz can of diced tomatoes. It won’t make that much of a difference. The rotel adds more flavor and heat unless you get the mild version. I hope you enjoy!
This is one of the best dishes ever. Made it for the first time tonight, so good. I did make it ahead of time and it turned out fine.
I’m obsessed with this one.
I use it for meal prep probably about once a month. I generally sub the ground beef for a cooked zucchini/onion mixture. Makes it vegetarian, if you’re in to that kind of thing and it cuts it down to about 230 calories for a hearty and delicious meal.
This is perfect for making ahead of time and freezing, you can also make it and then cut it into longer servings for perfectly rolled burritos!
I have so much to say about this recipe but all those things boil down to this: make it. A million times, make it. You’ll love it and you’ll love how easy it is!
This is the best dish ever! I’ve made it too many times to count. I’ve even added beans to bulk it up even more a couple of times. Great main dish with a salad or even as a side when cooking for a crowd.
Everyone make this–I’m like a broken record with Star’s recipes. I haven’t found a daggone one I didn’t like, nor my family. Make this. It’s absolutely delicious and so incredibly easy. Thanks yet again Star! This is just full of flavor and straight up comfort. Loved it so so much!!
Thank you thank you thank you for always taking the time to come back and rate and comment, Shawna! I appreciate you!
Made this dish tonight for the first time. Just added diced tomatoes (no chilies). It was very delicious! I put my portion in a tortilla with 2 slices of bacon and Velvetta Shreds on top!
YUMMERS
Love this and make it a lot! I was wondering if I can make it ahead and put it in the fridge until I am ready to bake it, or will the rice absorb all of the liquid and make it turn out dry?
What size of canned tomatoes? And do you drain them or use them liquid and all? Thanks so much for your great recipes!
14 oz can, i add it all with the liquid! so happy you enjoy the recipes!
Seriously one of my favorite things to make! So easy and so delicious and the leftovers are even better!!! Trust me when I say, you won’t be disappointed!!! @jenben83
I absolutely love this recipe. I like it just as is with some toppings. My family likes it as a taco filings. It also freezes well. My Instagram account is theresa.d3.
This has become a family favorite. Even my picky kids love it (as long as tomato chunks aren’t visible ). My husband requests this one often. It makes amazing leftovers as well!
(Insta: rltimmons)
Really enjoyed this. I made mine with Trader joe beefless crumbles instead of ground beef and it came out super yummy!!! Will make again. !!