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Taco Rice Bake

Taco Rice Bake Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 480
Ingredients Method Notes

Ingredients
  

  • 1 tablespoon vegetable oil
  • 1 lb ground beef
  • 1 small yellow onion, diced
  • 2 cloves garlic, minced
  • 1 packet (1 oz) taco seasoning
  • 1 cup long-grain white rice, uncooked
  • 1 (15 oz) can black beans, drained and rinsed
  • 1 cup frozen corn kernels
  • 1 (16 oz) jar chunky salsa
  • 1 ½ cups water or low-sodium beef broth
  • 2 cups shredded Mexican blend cheese
  • For serving (optional): diced fresh tomatoes, chopped cilantro, sour cream, sliced avocado

Method
 

  1. Preheat oven to 375°F (190°C). Heat oil in a 12-inch oven-safe skillet over medium-high heat. Add beef and onion, breaking them up, and cook until meat is no longer pink and onion softens, about 5 to 7 minutes.
  2. Stir in garlic and taco seasoning; cook 30 seconds. Add rice and stir for 1 minute to toast.
  3. Add black beans, corn, salsa, and water or broth. Stir together, scrape up any browned bits, and bring to a simmer, about 3 minutes.
  4. Cover skillet tightly with lid or foil and bake for 22 to 25 minutes, until rice is tender and most liquid is absorbed.
  5. Remove from oven, uncover, and sprinkle cheese evenly on top. Return to oven, uncovered, and bake 5 to 7 minutes more until cheese is melted and bubbly.
  6. Let rest 5 minutes, then scoop into bowls. Serve with diced tomatoes, cilantro, sour cream, and avocado on top if you like.

Notes

If your oven-safe skillet doesn’t have a lid, a tight layer of foil works just as well. Letting the bake rest before serving isn’t just for safety—it gives the rice a chance to finish steaming and makes the portions hold together better on the plate.