Beef & Rice Taco Casserole

Hey y’all! Happy Christmas Week! I’ve got this little brand spankin’ new easy peasy recipe to share with you today. I’m not lying when I say this is GOOD. I’ve made it once a week for the past three weeks, and Eric and I have been happily eating it all up every single time. Why have I made it three times in three weeks? Well, I’m a perfectionist. It all started on a really snowy week about three weeks ago when I was going to make Mom’s Chicken and Rice! I had it all planned and then I realized I didn’t have any chicken and the LAST thing I was going to do is run to the store in a freezing cold snow storm. I really don’t love grocery shopping in the winter. It’s my favorite thing to do. (Yes, I know I need to work on my hobbies!) But, I could absolutely do without during the winter. I hate bringing Pepper out in the cold too. First time mom here- Don’t hate!

Anyway, I had a bunch of ingredients for taco type things, but no tortillas… and 98% of the ingredients for Mom’s Chicken and Rice. I was really craving a ricey-type dish. So I came up with this on a whim, and it  reallyworked out. Eric’s belly was happy and so was mine. I made it a bit spicy because I only had spicy salsa on hand, so Miss Pepper didn’t have any… So unfortunately, this one does not have the Pepper stamp of approval like most of my dishes do! 

I’m making this a quick post because I have presents to wrap and hallmark Christmas movies to watch, but I wanted to share it with you before I forget… because this is a good one! 

Let’s get cooking! 

Beef & Rice Taco Casserole

Preheat your oven to 375 degrees. Brown some ground beef with salt & pepper.

 

Beef & Rice Taco Casserole

In a big mixing bowl, add 1 can of diced tomatoes with green chilis, about 1/2 cup of salsa (the level of spiciness will depend mostly on the salsa you choose), 1 cup long grain white rice (NOT instant), 1 can cream of celery/chicken/mushroom soup (I prefer cream of celery in this dish), 1 packet of taco seasoning, and one cup of chicken or beef broth.

 

Beef & Rice Taco Casserole

Add cooked ground beef into the bowl.

 

Beef & Rice Taco Casserole

Mix it up real good.

 

Beef & Rice Taco Casserole

Grab a casserole dish, spray it with some cooking spray, and add the yummy mixture!

 

*COVER with tinfoil. This is a super important step (Which is why I am using bold lettering!), I should have taken a photo of it, but I didn’t. Covering it with foil is the only way the rice will cook fully in the oven. 

Beef & Rice Taco Casserole

Much like Mom’s Chicken & Rice it doesn’t look like much, but oh my gosh- It delivers flavor like something really special!

Beef & Rice Taco Casserole

 

Beef & Rice Taco Casserole

As you can imagine, after eating this for three weeks. Eric and I have both come up with a few different ways to eat it. It’s very good all by its lonesome, but I do love adding it on top of a bed of lettuce, then using a dollop of light sour cream and some Colby Jack! 

Eric also ate his with tortilla chips crushed up over it, and he said that was his favorite way. He ate all the tortilla chips, otherwise I would have taken a picture of it that way for ya too! 

Beef & Rice Taco Casserole Beef & Rice Taco Casserole

Now go make this! 

With Love From My Kitchen to Yours,

Star

 

Beef & Rice Taco Casserole
Serves 6
A delicious new way to spend Taco Tuesday.
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Prep Time
5 min
Cook Time
50 min
Prep Time
5 min
Cook Time
50 min
Ingredients
  1. 1 lb lean ground beef
  2. 1 cup long grain rice, uncooked (not instant rice)!
  3. 1 can tomatoes with diced chilis
  4. 1 heaping 1/2 cup salsa of your choice
  5. 1 packet low sodium taco seasoning
  6. 1 cup 98% fat free beef or chicken broth
  7. 1 can 98% fat free cream of celery, mushroom, or chicken soup
  8. Salt & Pepper
  9. Cooking Spray
  10. lettuce, optional
  11. reduced fat shredded colby jack or other cheese, optional
  12. light sour cream, optional
  13. crushed tortilla chips, optional
Instructions
  1. Preheat oven to 375 degrees. In a skillet add ground beef, salt, and pepper, and cook until browned. In a large bowl combine rice, diced tomatoes with chilis, salsa, taco seasoning, broth, cream soup, and cooked ground beef. Mix well. Spray a casserole dish with cooking spray spread mixture inside. Cover with tin foil. Place into oven and cook for 45-50 minutes until the rice is cooked. Divide into 6 servings. Top with desired toppings such as cheese, lettuce, sour cream, and/or crushed up tortilla chips!
Notes
  1. Serving size: 1/6 of the casserole. 7 Smart Points. 6 Points Plus. 290 calories. 9.5g fat. 3.4g saturated fat. 32g carbohydrates. 3g sugar. 3g fiber. 18.7g protein.
Daily Dose Of Pepper http://dailydoseofpepper.com/

49 Comments

  1. Thanks for always including a pic of the recipe in the printable recipes. I hate not being able to see it later on! Sometimes seeing it helps me know it’s what I want for dinner!

  2. This sounds yummy! What size casserole pan are you using?

    Can’t wait to try it! 🙂

  3. I made this for supper tonight…it was absolutely delicious! Thanks for creating this and sharing it.

  4. Ohhhh definitely going to try this. Happy Holidays!!

  5. I make a few casseroles for my husband to choose from when he is on night shift and this was his all time favorite! He raved about it!

    • Eric is the SAME way. He LOVES it too. After three weeks in a row of having it, he’s already asking when I am making it again. haha! I’m happy hubby was pleased!

  6. I was really looking forward to making this because I love anything “taco” and anything with rice. Made it last night and loved it!

    • I’m so happy that you love it! I am already looking forward to it being on the menu again even after having it for three weeks in a row. haha!

  7. Tana Miller

    I made this today, but didn’t have any cream of celery or mushroom soup so I used refried beans! It’s in the oven now!

    • I hope it tastes delicious! That’s actually another way I ate it. I topped it on some nonfat refried beans! delish!

  8. Do you think I could sub the rice with quinoa? Also do you think I could follow the recipe the same way when using quinoa?

    • I’m honestly not 100% sure. I have only worked with quinoa once or twice in the past. If I had to guess, I’m sure it would, but I don’t know if the cook times would be the exact same. I would check the quinoa to see if it’s done a a little before the 50 minute mark and if not continue cooking. If it’s still not done, use judgement, but it would probably only need 5-10 minutes extra.

  9. Andrea Stahl

    Have you ever used a pressure cooker to make this dish?

    • I haven’t! I’m sorry I haven’t dove into the world of instant pots and pressure cookers. Maybe someday! I wish I could help. I hope you enjoy if you make it!

  10. I just discovered your site and made the beef and rice taco casserole last night, using ground turkey. I LOVED it!!! I could eat it every day (and I will since I cook for myself only lol). Can’t wait to try other recipes from your site.

  11. I made it with lean ground turkey and it was so good!!

  12. I made this yesterday and O.M.G I thought I had died and gone to food heaven added some RF sour cream and extra sharp cheddar on top. Soooo good!

  13. Could this be cooked in a crock pot? Beef browned first of course…

  14. Have you tried baking it with cooked rice so it takes a little less time in the oven? I love the microwavable brown rice by birds eye and wondered if I could add that instead of uncooked rice. Thoughts?

    • I have not tried with cooked rice. One of my favorite parts of cooking the rice with the entire dish is how flavorful the rice gets. I feel like it would be okay, but the cooking time would be very little because the beef is already cooked and all.

  15. Hi! This looks yummy! Could the sauce from your Chicken Noodle Casserole be used in place of the cream of chicken soup here? Thanks!

  16. So, I finally made this last night for dinner. I used ground turkey, because that’s what I had on hand, as well as brown rice. I would also like to make note I have a picky group of boys. My youngest son does not mix or let things touch on his plate…. and when I made his I asked how he wanted it – and he said like a taco salad. EVERYONE, including him, absolutely LOVED this dish!!! I can’t wait to have it again!!! Best recipe found yet!!! Thank you for sharing!!! <3

  17. Am making this tonight…does it freeze well?

    • I am not sure yet. The last batch I made I put a few servings in the freezer, so I will edit the post and try to remember to comment back when I take it out in a month or so. I hope you enjoyed!

  18. What size casserole dish – 9×13?

  19. You never disappoint! Lol! Thank you!

  20. This was really good! I used this dish as meal prep for my lunches through the week.. this was even better reheated the next day! Thanks for sharing, can’t wait to try more of your recipes.

  21. Our weight watcher leader gave us this recipe and OMG is all I can say. We have enjoyed it for three nights and it is absolutely amazing.

  22. How far in advance can you make this? If I wanted to make and freeze it.

    • I have never made it in advance, but I have cooked the ground beef, mixed everything together, popped in the fridge, and then added the rice just before baking. Hope that helps!

  23. I made this tonight…..delicious! I love one dish meals since I am just cooking for me and my husband. I knew this would be good but it was DELICIOUS! My husband couldn’t stop saying how good it was as he ate it. I often try new recipes…..many of which I don’t make a second time. However, this will be made often. We both LOVED IT! Thank you for perfecting this recipe!

  24. Elizabeth S

    We had this tonightamd it was so easy and delicious! I love your recipes and this is one of my favorites so far!

  25. Can you tell me how many smartpoints it is if I leave out the rice?

  26. I love this recipe so much. I’ve probably made it like 6 times. Its perfect when you’re doing WW, I cut it into sixths, and put it in containers and have it with shredded lettuce, cheese, tomatoes, and sometimes nacho chips. I make it with ground turkey, and the last time I made it to add some fiber, I used half turkey, and 5oz. of black beans. It’s still delicious!

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