Loaded Taco Beef Casserole
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I first made this Loaded Taco Beef Casserole on a rainy weeknight when I needed dinner that tasted like a celebration but came together in under an hour. It’s a layered, cozy one-dish meal that mixes seasoned ground beef with rice, beans, corn and salsa, then melts cheese on top for an instantly comforting finish. If you love hearty Tex‑Mex weeknight meals, you might also like this ground beef taco casserole that follows a similar, family-friendly approach.
Why you’ll love this dish
This casserole is built for busy lives. It’s quick, budget-friendly, and flexible — perfect for feeding hungry kids, meal-prepping for the week, or bringing a crowd-pleaser to potlucks. One pan handles protein, starch, veggies, and sauce, so cleanup is minimal. The flavors are familiar (taco seasoning, salsa, cheddar) but the texture — creamy rice, tender beans, and a gooey cheese top — makes it feel special.
“Simple ingredients, huge flavor — this is my go-to when I need something everyone will eat and still feel excited about.”
Reasons to make it now: weeknight rescue, leftovers that reheat well, and an easy base for vegetarian swaps or fiesta-style add-ins.
How this recipe comes together
Start by browning and seasoning the beef. Mix that with cooked rice, beans, corn, tomatoes and salsa so every bite has protein and veg. Transfer to a baking dish, blanket with shredded cheese, and bake until bubbly. Finish with fresh green onion and cilantro. The whole process is mostly hands-off once the ingredients are combined — great if you want something that’s straightforward but impressive.
What you’ll need
- 1 pound ground beef (80/20 gives good flavor; leaner if you prefer)
- 1 packet taco seasoning (or 2–3 tbsp homemade blend)
- 1 can black beans, drained and rinsed (15 oz)
- 1 cup corn, frozen or canned (thaw or drain)
- 1 cup diced tomatoes (canned or fresh)
- 2 cups cooked rice (white, brown, or Mexican rice)
- 1 cup shredded cheese (cheddar or Mexican blend)
- 1 cup salsa (mild, medium, or hot to taste)
- Chopped green onions and cilantro for garnish
Substitutions and notes: swap ground turkey or plant-based crumbles for beef; use cauliflower rice for a lower-carb version; stir in a little sour cream before baking for extra creaminess. If you want ideas that emphasize beans, check this baked beans and ground beef casserole for inspiration: baked beans and ground beef casserole.
Step-by-step instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 or similar baking dish.
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains. Drain any excess fat.
- Sprinkle in the taco seasoning and add water as the packet directs. Stir and simmer briefly until the seasoning is distributed.
- In a large bowl, combine the seasoned beef with black beans, corn, diced tomatoes, cooked rice, and salsa. Mix until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it flat. Sprinkle the shredded cheese evenly over the top.
- Bake for 20–25 minutes, until cheese is melted and bubbling and the casserole is heated through.
- Remove from oven and let rest 5 minutes. Garnish with chopped green onions and cilantro before serving.
Best ways to enjoy it
Serve slices straight from the baking dish with lime wedges for brightness. Pair with:
- A crisp green salad or shredded cabbage slaw for crunch.
- Warm flour tortillas or tortilla chips to scoop.
- A dollop of sour cream, guacamole, or pickled jalapeños for contrast.
Plating tip: scoop onto a plate, add a spoonful of pico de gallo and a squeeze of lime — it elevates the flavors without extra work.
Storage and reheating tips
Cool leftovers to room temperature but no longer than two hours. Store in an airtight container in the fridge for 3–4 days. To reheat, microwave individual portions until hot (about 2 minutes depending on power) or warm in a 350°F oven covered with foil for 15–20 minutes. For freezing: portion into freezer-safe containers and freeze up to 3 months. Thaw overnight in the fridge before reheating. Always reheat to 165°F (74°C) to ensure food safety.
Pro chef tips
- Use warm, freshly cooked rice — cold boxed rice can pull moisture and make things dry.
- If your beef is very lean, add a teaspoon of olive oil when sautéing to keep the mixture juicy.
- Don’t skip draining the beans — excess liquid can make the casserole soggy.
- For an evenly melted top, cover with foil for the first 10 minutes of baking, then remove to brown the cheese.
For more comforting, make-ahead casserole ideas, try this other baked beans and ground beef recipe: baked beans and ground beef casserole.
Creative twists
- Sheet-pan taco bake: spread mixture on a sheet tray and bake for crisp edges.
- Tex‑Mex breakfast casserole: add scrambled eggs and breakfast sausage for brunch.
- Vegetarian version: replace beef with seasoned lentils or a mix of roasted sweet potato and black beans.
- Fiesta bake: top with crushed tortilla chips and jalapeños for crunch and heat.
- Cheesy enchilada style: swap salsa for red enchilada sauce and top with pepper jack.
Common questions
Q: Can I use uncooked rice in the casserole?
A: No — use cooked rice. Uncooked rice won’t cook fully in the casserole and will absorb too much liquid, altering texture.
Q: How long does it take to prep and cook?
A: About 10–15 minutes to brown and mix, plus 20–25 minutes baking — roughly 35–45 minutes total.
Q: Can I make this ahead and bake later?
A: Yes. Assemble in the baking dish, cover tightly, and refrigerate up to 24 hours. Add 5–10 minutes to baking time if starting cold. If frozen, thaw overnight before baking.
Q: Is this freezer-friendly?
A: Yes. Freeze in portions for up to 3 months. Thaw in the fridge overnight and reheat to 165°F.
Q: Any allergy swaps?
A: Use dairy-free cheese and check taco seasoning for allergens. For gluten-free, verify the seasoning and salsa labels.
Conclusion
This Loaded Taco Beef Casserole is a reliable, flavorful weeknight winner that’s flexible enough to adapt to whatever you have on hand. For a tried-and-true version with a similar vibe, see the Best Taco Casserole Recipe on Allrecipes. If you want a different take with bite-sized squares, check out the Loaded Taco Squares Casserole Recipe on Wyse Guide. For another perspective and serving ideas, read this Loaded Taco Beef Casserole post at Life With Janet.
Loaded Taco Beef Casserole
Ingredients
Method
- Preheat your oven to 350°F (175°C). Grease a 9x13 or similar baking dish.
- Heat a skillet over medium. Add the ground beef and cook, breaking it up, until no pink remains. Drain any excess fat.
- Sprinkle in the taco seasoning and add water as the packet directs. Stir and simmer briefly until the seasoning is distributed.
- In a large bowl, combine the seasoned beef with black beans, corn, diced tomatoes, cooked rice, and salsa. Mix until evenly combined.
- Spoon the mixture into the prepared baking dish and spread it flat. Sprinkle the shredded cheese evenly over the top.
- Bake for 20–25 minutes, until cheese is melted and bubbling and the casserole is heated through.
- Remove from oven and let rest for 5 minutes. Garnish with chopped green onions and cilantro before serving.
