Mexican Taco Casserole Recipe

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Mexican Taco Casserole

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


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


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.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy