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Loaded Taco Rice Casserole is a delightful fusion of flavors and textures, making it a perfect choice for family meals or gatherings. This dish brings together the beloved elements of tacos and casserole, resulting in a hearty, comforting meal that can satisfy even the hungriest of appetites. With layers of seasoned ground meat, fluffy rice, vibrant vegetables, and melted cheese, it’s no wonder this recipe has become a favorite in many households.

Loaded Taco Rice Casserole

Loaded Taco Rice Casserole is the ultimate comfort food, perfect for family dinners or gatherings. This delicious dish combines seasoned ground meat, fluffy rice, vibrant veggies, and melted cheese for a hearty meal that satisfies everyone. Its versatility allows for easy substitutions to fit various dietary needs. Bake it until bubbly and top with fresh garnishes for a delightful finish. Discover the flavors and comfort that make this casserole a household favorite!
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Ingredients
  

1 cup uncooked rice (white or brown)

2 cups water or broth (chicken or vegetable)

1 lb ground beef or ground turkey

1 small onion, diced

2 cloves garlic, minced

1 packet taco seasoning (or homemade seasoning)

1 can (15 oz) black beans, drained and rinsed

1 can (15 oz) corn, drained

1 can (10 oz) diced tomatoes with green chilies

1 cup shredded cheddar cheese

1 cup shredded Monterey Jack cheese

1/2 cup sour cream

1/4 cup fresh cilantro, chopped (for garnish)

Tortilla chips (for topping)

Salt and pepper to taste

Instructions
 

Preheat the Oven: Start by preheating your oven to 350°F (175°C).

    Cook the Rice: In a medium saucepan, bring 2 cups of water or broth to a boil. Add the uncooked rice, reduce heat to low, cover, and simmer for about 15-20 minutes (for white rice) or 40-45 minutes (for brown rice), until fully cooked. Fluff with a fork and set aside.

      Brown the Meat: In a large skillet over medium heat, add the ground beef (or turkey). Cook until browned, about 5-7 minutes. Drain any excess grease.

        Sauté Aromatics: Add the diced onion and minced garlic to the skillet with the meat. Sauté for an additional 3-4 minutes, until the onion is soft and translucent.

          Season the Mixture: Sprinkle the taco seasoning over the meat mixture and stir well to combine. If desired, add a splash of water for moisture. Cook for another 2-3 minutes for the flavors to meld.

            Combine Ingredients: In a large mixing bowl, combine the cooked rice, black beans, corn, diced tomatoes (with their juices), and the seasoned meat mixture. Stir until well combined. Season with salt and pepper to taste.

              Layer the Casserole: Transfer the mixture into a greased 9x13 inch baking dish. Top evenly with the sour cream, then sprinkle the shredded cheddar and Monterey Jack cheeses on top.

                Bake: Cover the dish with aluminum foil and bake in the preheated oven for 20 minutes. Remove the foil and bake for an additional 10-15 minutes, or until the cheese is melted and bubbly.

                  Garnish and Serve: Once baked, remove the casserole from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with tortilla chips on the side for an extra crunch.

                    Prep Time, Total Time, Servings: 15 minutes | 50 minutes | 6-8 servings