Mexican Taco Casserole

Mexican Taco Casserole Recipe

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Bobbie Wardenton


My husband had this at a family reunion and loved it so much HE asked for the recipe. I made a few adjustments (adding the beans and the corn) to pep up the "meal" factor but you could leave them out if you preferred to serve them as sides, etc.
I usually serve this with a guacamole salad.


★★★★★ 1 vote



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  • 2 lb
    ground chuck
  • 1 lb
    yellow rice (family pack)
  • 1 small
    onion, chopped
  • 2 pkg
    taco seasoning
  • 2 can(s)
    rotel tomatoes
  • 1 can(s)
    pinto beans, drained
  • 1 can(s)
    whole kernel corn, drained
  • 16 oz
    cheddar cheese, shredded
  • 16 oz
    sour cream, optional

How to Make Mexican Taco Casserole


  1. Cook yellow rice as directed.
  2. Brown crumbled ground chuck, drain and return to pan.
  3. Add onions to meat and saute until softened.
  4. Add taco seasoning to meat, stirring to coat.
  5. Add rotel tomatoes, pinto beans, and corn to meat mixture, heating until it starts to boil.
  6. Layer into casserole dish in the following order:
    Small amount of meat mixture to prevent sticking
    1/2 of the cooked rice
    1/2 of the meat mixture
    1/2 of the cheddar cheese, shredded
    remaining cooked rice
    remaining meat mixture
    remaining cheddar cheese, shredded
  7. Bake at 350 degrees until cheese melts.
  8. Top each portion with sour cream if desired.

Printable Recipe Card

About Mexican Taco Casserole

Regional Style: Mexican
Other Tag: Quick & Easy

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