Mexican Rice Casserole is a blend of flavors your family will enjoy. Adjust for your family's tastes, this casserole is adaptable and delicious!
This Mexican Rice Casserole is beyond easy. It is only a few ingredients and most importantly, it involves taco flavoring.
As I have mentioned once or twice, we are big taco eaters around here. My enjoyment for all things taco usually spills into what dinners I make at least once a week. Okay, maybe twice. Tacos, taco soup and oh yes, the Taco Salad as well.
Then making this dish, I wanted to make something similar to the taco rice casserole, but add a few new twists. My husband has learned to like canned tomatoes in recipes so I wanted to strike while the iron was hot. {I've waited almost 18 years for that breakthrough.} ;-)
Mexican Rice Casserole Tips
Cooking the rice first, before it goes into the oven, cuts down on cook time drastically. With the rice already cooked, this recipe only takes a short time to heat up in the oven. Just cook the rice the same time as the hamburger is browning on the stove. You could use boil in the bag rice like I used in this Mexican Hamburger Rice.
The ingredients for Mexican Rice Casserole are easily adjustable for a smaller or larger quantities. Also, I used a can of tomatoes seasoned with chili's in this easy supper recipe. It adds the extra kick, however, if your family doesn't enjoy the spicy flavoring, just use regular tomatoes.
I would pair this casserole up with broccoli ranch salad or a apple cranberry salad. Dessert? Well, there is that... Caramel Shortbread Cookies or Golden Lemon Cookie N Cream Bars.
Mexican Rice Casserole
Ingredients
- 1 lb hamburger
- 1 12 oz can tomatoes with or without chili's
- 1 ½ cups dry rice
- 3 cups water
- 1 ½ cups shredded cheddar cheese
- 2 tablespoons taco seasoning or to taste
Instructions
- Fry hamburger until hamburger is no longer pink.
- Add taco seasoning to hamburger and stir.
- Cook for 5 minutes longer.
- While hamburger is cooking, boil water and rice according to rice package directions.
- When rice is through cooking, mix cooked hamburger, tomatoes, and rice in a lightly sprayed square casserole dish.
- Sprinkle cheese on top.
- Bake for 25 minutes at 375*. Remove foil and bake for 5 minutes longer or until cheese is melted.
Nutrition
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Mary
I had pinned this a long time ago and finally made it. Wondering what took me so long. I ran out of regular rice so used a 90 second brown rice bag. It was so good! Definitely making this for the freezer! Thank you for this amazing recipe!
Kim
I'm so glad you liked it! I haven't made it in a while... I need to!
Nancianne Phillips
Am making for supper tomorrow nite can't wait my mouth is already watering! Thanx for such a quick yummy recipe .
Patricia
Hi,
You mentioned that you were going to make this dish, I want to make it very soon. I was wondering how it turned out?
Debbie Spencer
This is similar to a recipe I make. I use Mahatma Spanish Rice instead of regular rice. I use a 15 oz can of petite diced tomatoes and add a can of mild diced chili peppers. I add a can of either black beans or Ranch Style beans, whatever is in the pantry and a package of taco seasoning mix. To keep it from being dry, I mix in a can of cream of mushroom soup and about a half a can of water. My hubby likes Taco Bell shredded cheese, so that's what I cover it with for the last few minutes of baking time. Sometimes if I want to make the servings stretch, I add a can of corn.
Robyn Myers
Absolutely perfect with a few variations
My hubby and I loved it
Made enough for second casserole dish I froze for a winter meal
Thku yummy
Kim
I'm so glad! It's always great to have a meal in the freezer, ready to go, isn't it?
Carol
Made this tonight. Husband and I both loved the flavor but thought it was a little dry. Any help appreciated.
Kim
I'm glad you liked it! You could always add more tomato sauce if needed to help up the moisture content. That would help!