Can I make this ahead of time?

Yes, you can assemble the Skillet Beef and Rice Taco Casserole ahead of time and refrigerate it for up to 24 hours before baking. You may need to add a few extra minutes to the baking time if it's cold from the fridge.

What kind of rice should I use?

Long-grain white rice or brown rice works well in this recipe. Make sure the rice is cooked according to package directions before adding it to the casserole. You can also use pre-cooked rice pouches to save time.

Can I use ground turkey instead of ground beef?

Absolutely! Ground turkey or ground chicken are great substitutes for ground beef in this Skillet Beef and Rice Taco Casserole.

What toppings go well with taco casserole?

Popular toppings include shredded lettuce, chopped tomatoes, sour cream, guacamole, salsa, black olives, green onions, and cilantro.

How do I store leftover taco casserole?

Store leftover Skillet Beef and Rice Taco Casserole in an airtight container in the refrigerator for up to 3-4 days. Reheat in the microwave or oven until warmed through.

Can I add beans to this casserole?

Yes, you can definitely add beans! Black beans, pinto beans, or kidney beans would be a great addition to the Skillet Beef and Rice Taco Casserole. Add them along with the other ingredients before baking.

Skillet Beef and Rice Taco Casserole: Your New Family Favorite 2026

Name: Skillet Beef and Rice Taco Casserole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Cuisine: Mexican
Ingredients: 1 pound lean ground beef (90/10); 1 tablespoon olive oil; 1 medium yellow onion, diced; 1 bell pepper (any color), diced; 3 cloves garlic, minced; 1 cup long-grain white rice (uncooked); 1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained; 1 (15 oz) can black beans, rinsed and drained; 1 (8 oz) can tomato sauce; 1 ½ cups beef or chicken broth; 2 tablespoons taco seasoning (or 1 packet); 1 cup shredded cheddar cheese; 1 cup shredded Monterey Jack cheese; For serving: sour cream, chopped cilantro, diced avocado, sliced jalapeños

Skillet Beef and Rice Taco Casserole

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A one-pan weeknight wonder that combines the cozy flavors of taco night with the ease of a comforting casserole. Ready in about 40 minutes, it’s a hearty, family-friendly meal that solves the what’s for dinner question.

Author: Harmony
Prep Time: 10min
Cook Time: 30min
Total Time: 40min
Yield: 6 servings 1x
Category: dinner
Method: skillet
Cuisine: Mexican
Diet: Gluten Free

Ingredients

Scale

1 pound lean ground beef (90/10)
1 tablespoon olive oil
1 medium yellow onion, diced
1 bell pepper (any color), diced
3 cloves garlic, minced
1 cup long-grain white rice (uncooked)
1 (10 oz) can diced tomatoes with green chiles (like Rotel), undrained
1 (15 oz) can black beans, rinsed and drained
1 (8 oz) can tomato sauce
1 ½ cups beef or chicken broth
2 tablespoons taco seasoning (or 1 packet)
1 cup shredded cheddar cheese
1 cup shredded Monterey Jack cheese
For serving: sour cream, chopped cilantro, diced avocado, sliced jalapeños

Cook Mode Prevent your screen from going dark

Instructions

In a large, deep skillet or Dutch oven, heat olive oil over medium-high heat. Add ground beef and cook, breaking it up, until no pink remains. Drain excess grease.
Push beef to the side. Add diced onion and bell pepper to the skillet. Cook for 4-5 minutes until softening. Add minced garlic and cook for 1 more minute.
Stir in uncooked rice to coat. Add diced tomatoes with chiles (with juices), black beans, tomato sauce, broth, and taco seasoning. Stir well, scraping up browned bits.
Bring mixture to a boil, then immediately reduce heat to low. Cover tightly and simmer for 20-25 minutes. Do not lift lid for at least 15 minutes.
After 20 minutes, check if rice is tender and liquid is absorbed. If needed, add a splash more broth. Once rice is done, remove skillet from heat.
Sprinkle cheddar and Monterey Jack cheeses evenly over the top. Cover again for 2-3 minutes to melt cheese. Let rest off heat for 5 minutes before serving.

Notes

Do not peek while the rice is simmering to ensure proper steaming. Letting the casserole rest after cooking helps it set for cleaner servings. For a lower-carb version, substitute cauliflower rice, adding it in the last 5 minutes of cooking.

Nutrition

Serving Size: 6
Calories: 480
Sugar: 5
Sodium: 850
Fat: 19
Saturated Fat: 8
Unsaturated Fat: 8
Trans Fat: 0.5
Carbohydrates: 45
Fiber: 7
Protein: 32
Cholesterol: 80

Find it online: https://www.homestyletable.com/skillet-beef-rice-taco-casserole/