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.


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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


  • 1Cook yellow rice as directed.
  • 2Brown crumbled ground chuck, drain and return to pan.
  • 3Add onions to meat and saute until softened.
  • 4Add taco seasoning to meat, stirring to coat.
  • 5Add rotel tomatoes, pinto beans, and corn to meat mixture, heating until it starts to boil.
  • 6Layer 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
  • 7Bake at 350 degrees until cheese melts.
  • 8Top each portion with sour cream if desired.

Printable Recipe Card

About Mexican Taco Casserole

Regional Style: Mexican
Other Tag: Quick & Easy

Show 3 Comments & Reviews

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