Twice Baked Crispy Cheesy Taco Rice Casserole Recipe
If comfort food had a Tex-Mex twist, it would be this Twice Baked Crispy Cheesy Taco Rice Casserole Recipe. It’s got everything your taste buds crave: layers of savory taco-seasoned meat, fluffy rice, gooey cheese, sweet corn kernels, and zesty tomatoes, all crisped to perfection. This casserole is a total crowd-pleaser that feeds a hungry table, and every forkful is a satisfying bite of flavor-packed goodness. Simple, budget-friendly ingredients come together in one bubbling, golden dish that’s perfect for easy weeknights or festive weekend gatherings.
Ingredients You’ll Need
The magic of this Twice Baked Crispy Cheesy Taco Rice Casserole Recipe comes from how each ingredient plays its part. From the seasoned meat to that final layer of melty cheese, every component adds color, texture, and classic Tex-Mex taste.
- Olive oil: Adds a hint of richness and helps brown the meat to flavorful perfection.
- Ground beef or turkey: The main protein; choose beef for extra flavor or turkey for a lighter option.
- Onion (diced): Brings a subtle sweetness and aromatic depth to the casserole base.
- Garlic (minced): Gives a punch of savory aroma that enhances every bite.
- Taco seasoning: The powerhouse of Tex-Mex flavor; homemade or store-bought both work wonders.
- Water: Helps blend and distribute the seasoning evenly throughout the meat.
- Cooked white or brown rice: Provides a fluffy, hearty base and absorbs all the tasty juices.
- Black beans (rinsed and drained): Add extra protein, color, and a creamy texture.
- Corn kernels: Sweet pops of yellow boost texture and add bursts of freshness.
- Diced tomatoes with green chiles (drained): Bring juicy, mildly spicy flavor and a lovely punch of color.
- Shredded cheddar cheese: Melts beautifully for the cheesiest bite and that irresistible golden top.
- Shredded Monterey Jack cheese: Adds a creamy, mild complement to cheddar’s sharpness.
- Salt: Balances and enhances all the flavors in the dish.
- Black pepper: Adds a whisper of warmth and extra seasoning.
- Cooking spray or additional oil: Keeps the casserole from sticking and ensures easy serving.
- Chopped green onions and cilantro (optional): Fresh garnishes that make every serving pop with color and zest.
How to Make Twice Baked Crispy Cheesy Taco Rice Casserole Recipe
Step 1: Prep and Preheat
Begin by setting your oven to 375°F. This gives you enough heat to meld those flavors together and achieve the crispy, cheesy top that’s key to this Twice Baked Crispy Cheesy Taco Rice Casserole Recipe. As your oven warms, gather your ingredients and lightly grease a 9×13-inch baking dish with cooking spray or oil, so nothing sticks when it’s time to serve.
Step 2: Brown the Meat
Heat olive oil in a large skillet over medium heat. Add the ground beef or turkey, breaking it up as it cooks. Give it 6 to 8 minutes to get all browned and delicious. This step is where big, bold flavor starts, and it’s the hearty foundation for your casserole.
Step 3: Add Onion and Garlic
Toss in the diced onion and minced garlic with the browning meat. Let them mingle for 2 to 3 minutes, until the onion softens and the kitchen smells warm and inviting. These aromatics are vital for deep, savory undertones.
Step 4: Season It Up
Mix in your taco seasoning and pour in the water. Stir well and let it simmer until everything thickens up a bit. This transforms your meat mixture into something crave-worthy and spiced just right for the Twice Baked Crispy Cheesy Taco Rice Casserole Recipe.
Step 5: Mix the Casserole Filling
In a big mixing bowl, blend together the cooked rice, taco meat mixture, black beans, corn, drained diced tomatoes with green chiles, 1 cup of shredded cheddar, all the Monterey Jack cheese, salt, and black pepper. Give it a good stir so every bite is packed with plenty of flavor and texture.
Step 6: Layer and Bake
Spoon the casserole mixture into your prepared dish, smoothing it into an even layer so it cooks consistently. Bake uncovered for 20 minutes in the preheated oven. This is the first bake, letting all those ingredients meld together into a warm, bubbling comfort dish.
Step 7: Add Cheese and Crisp It Up
Remove the casserole from the oven and sprinkle the remaining 1/2 cup cheddar cheese all over the top. Pop it back in for an additional 10 minutes. This second bake is what makes the Twice Baked Crispy Cheesy Taco Rice Casserole Recipe stand out, giving the top that golden-brown crispiness and irresistible cheesy melt.
Step 8: Rest and Garnish
Once your casserole is beautifully bubbly and golden, let it rest for 5 to 10 minutes. This short wait lets everything set up, so your slices hold together. Finish by scattering chopped green onions and cilantro over each serving for a fresh, vibrant finale!
How to Serve Twice Baked Crispy Cheesy Taco Rice Casserole Recipe
Garnishes
The finishing touches make all the difference! A scoop of sour cream, a handful of diced avocado, or a sprinkle of crushed tortilla chips add coolness, creamy richness, or extra crunch—choose your favorite or pile them all on for the ultimate casserole experience.
Side Dishes
Pair your Twice Baked Crispy Cheesy Taco Rice Casserole Recipe with simple sides: think a crisp green salad with lime vinaigrette or a platter of roasted veggies. Cornbread or warm tortillas round out the meal, letting everyone scoop up that cheesy, ricey goodness.
Creative Ways to Present
For parties, try serving the casserole in individual ramekins or muffin tins for built-in, grab-and-go portions. Or, set out a toppings bar with shredded lettuce, salsa, jalapeños, and olives, so everyone can customize their serving just the way they like!
Make Ahead and Storage
Storing Leftovers
Once everyone’s had their fill, let the casserole cool to room temperature. Slice what’s left and store it in airtight containers in the refrigerator. It’ll stay fresh and tasty for up to four days—a perfect lunch or easy dinner reboot.
Freezing
This casserole is freezer-friendly! You can assemble the dish, bake it, and then let it cool completely before freezing. Wrap it tightly in foil or place pieces in freezer-safe containers. It keeps well for up to three months—just defrost overnight before reheating.
Reheating
To bring your Twice Baked Crispy Cheesy Taco Rice Casserole Recipe back to life, reheat in a 350°F oven until warmed through (about 20 minutes if reheating the whole casserole). For single servings, a quick zap in the microwave works great—just cover with a paper towel to keep moisture in and prevent splatters.
FAQs
Can I use another type Main Course
Absolutely! While cheddar and Monterey Jack give that classic Tex-Mex flair, feel free to use pepper jack, Mexican blend, or even mozzarella for a creamier melt. Just be sure to use a cheese that melts well for the best results.
Is there a way to make this casserole vegetarian?
Definitely! Skip the meat and double up on beans or add sautéed bell peppers and mushrooms for hearty texture. You’ll still get all the amazing flavor of the Twice Baked Crispy Cheesy Taco Rice Casserole Recipe, in a plant-based version everyone will love.
What can I do if I want it spicier?
To turn up the heat, add chopped jalapeños or a few dashes of hot sauce to your meat mixture, or choose a hotter variety of diced tomatoes with green chiles. A sprinkle of crushed red pepper in the filling or on top also does the trick.
Can I prepare this casserole a day ahead?
Yes! You can assemble the entire casserole up to the point before baking, then cover and refrigerate it overnight. When ready to serve, bake as directed, adding a few extra minutes if needed to ensure it’s heated through.
How do I make this recipe gluten-free?
Just double-check that your taco seasoning is gluten-free, and you’re good to go! All the other ingredients in the Twice Baked Crispy Cheesy Taco Rice Casserole Recipe are naturally gluten-free, making it an easy option for everyone around the table.
Final Thoughts
I can’t wait for you to dig into a cheesy, crispy serving of this Twice Baked Crispy Cheesy Taco Rice Casserole Recipe. Whether for a cozy family dinner or a lively get-together, it’s a dish that wins hearts and tummies alike every single time—give it a whirl and see for yourself!
Print
Twice Baked Crispy Cheesy Taco Rice Casserole Recipe
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Non-Vegetarian
Description
This Twice Baked Crispy Cheesy Taco Rice Casserole is a delicious Tex-Mex inspired dish that combines flavorful taco-seasoned meat with rice, beans, corn, and gooey melted cheese. Baked until crispy on top, it’s a satisfying and comforting main course.
Ingredients
For the Casserole:
- 1 tablespoon olive oil
- 1 pound ground beef or ground turkey
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 1 packet taco seasoning (or 2 tablespoons homemade)
- 1/2 cup water
- 2 cups cooked white or brown rice
- 1 can (15 ounces) black beans (rinsed and drained)
- 1 cup corn kernels (fresh, canned, or frozen)
- 1 can (10 ounces) diced tomatoes with green chiles (drained)
- 1 1/2 cups shredded cheddar cheese (divided)
- 1/2 cup shredded Monterey Jack cheese
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- cooking spray or additional oil for greasing the dish
- chopped green onions and cilantro for garnish (optional)
Instructions
- Preheat the oven to 375°F. In a large skillet, heat olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spoon, about 6–8 minutes.
- Add the onion and garlic and cook for another 2–3 minutes until softened. Stir in the taco seasoning and water, simmering until thickened.
- In a large mixing bowl, combine the cooked rice, taco meat mixture, black beans, corn, diced tomatoes with green chiles, 1 cup of the cheddar cheese, Monterey Jack cheese, salt, and pepper. Mix well.
- Lightly grease a 9×13-inch baking dish and spread the mixture evenly inside. Bake uncovered for 20 minutes.
- Remove from the oven, sprinkle the remaining 1/2 cup cheddar cheese on top, and return to the oven for another 10 minutes, or until the top is golden and crispy.
- Let rest for 5–10 minutes before serving. Garnish with chopped green onions and cilantro if desired.
Notes
- Top with sour cream, diced avocado, or crushed tortilla chips for extra flavor and texture.
- You can substitute cauliflower rice for a lower-carb version.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Tex-Mex
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 520
- Sugar: 4g
- Sodium: 720mg
- Fat: 24g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 32g
- Cholesterol: 85mg
