Taco Rice (Meal Preparation)
This dump-and-bake recipe offers four cheesy meals of tender rice, beans, salsa and green chiles baked with delicious taco meat, all topped with plenty of cheese. It’s like your own personal mini taco rice container!
A popular recipe version of a Tex-Mex casserole.
Nothing makes me happier than opening my fridge and seeing a taco rice dish ready for me.
Line your oven-safe containers (I use These), then add uncooked rice, beans and a scoop of taco sweet beef.
Then add your liquids, sprinkle with cheese, then cover and bake!
The rice is then cooked in the oven, absorbing the flavors and turning it into a delicious beef and rice casserole that is perfect.
When you don’t need a huge pan Mexican CasseroleOr you want to share your week’s worth of food in advance, this Taco Rice recipe is both hearty and delicious.
Key elements
You’ll find the full list of ingredients in the recipe card below, but here are some notes to note.
- Beef. I use 90% lean because I like to keep these low fat and high protein. You can also substitute ground chicken or turkey.
- Taco seasonings. I prefer to use my own chili powder, cumin, and oregano instead of canned taco seasoning. I already have them on hand, and I like being able to control the items. That said, if you want to make this recipe even quicker and easier, you can substitute a packet of reduced-sodium taco seasoning (omit the salt).
- Long grain white rice. After testing several types of rice, this was a winner. The brown rice was not cooked properly and the instant rice was very lush. You don’t need to wash the rice first. The starches help the pan bake well.
- Black beans. These add more fiber and protein, filling each serving. 1 can of prepared taco rice is the perfect amount for four meals.
- Salsa, green chilies, beef broth. Rice needs liquid to cook. These three add flavor when rice is soaked instead of using plain water.
Cooking Taco rice storage and heating
- to store. Let the taco rice cool completely, then cover. Refrigerate for up to 4 days.
- To reheat in the microwave. Open the heat on high for about 2 minutes, stirring halfway through. Continue heating and stirring as needed.
- To reheat in the microwave. Cover and bake at 350 degrees Fahrenheit until heated through, about 15 minutes.
- To cool down. Cool, cover tightly and refrigerate for up to 2 months. Thaw in the refrigerator overnight, then reheat using one of the methods above.
Important equipment notes
- Food prep containers must be oven-safe! The lids usually have plastic or rubber parts, so use glass and never bake on the lids. I recommend it. These.
- When reheating, First, bring the ingredients to room temperature. If you put cold glass directly into a hot oven, it may crack.
- Use containers with a volume of 3.5 cups. I use it. TheseThey are 3.2 cups and are perfect for storing in the fridge and taking to go.
Taco Rice (Meal Preparation)
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Elements
- 1 A spoonful of soup olive oil
- 1 Pounds Lean beef I used 90%
- 1 A spoonful of soup Chili powder
- 1 ½ Tea spoons ground cumin
- 1 Tea spoon Garlic powder
- 1 Tea spoon Onion powder
- 1 Tea spoon Dried oregano
- ½ Tea spoon Kosher salt
- ¼ Tea spoon Ground black pepper
- 1 Cup Long grain white rice such as jasmine or basmati; Do not use any other type of rice
- 1 A 14.5-ounce serving of beef broth may be low in sodium
- 1 ⅓ Cups Salsa
- 1 15-ounce can of low-sodium black beans Washed and poured
- 1 4-ounce can chopped green chiles, unpeeled
- 1 Cup Shredded Monterey Jack cheese Colby Jack or sharp cheddar cheese
- chopped cilantro Chopped green onions, or a squeeze of lime to serve, as an option
Instructions
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Place a rack in the center of the oven and preheat to 375 degrees Fahrenheit. Arrange 4 oven-safe glass dish prep containers (about 3 1/2 cups each) on a rimmed baking sheet. I use it. These.
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Heat a large non-stick skillet over medium-high. Once the pot is hot, add the oil and let it heat for about a minute. Add the beef in a bowl, then sprinkle with chili powder, cumin, garlic, onion powder, oregano, salt and pepper. Let it brown for a few minutes, then cut the meat into small pieces and continue browning until it is completely cooked. Taste to adjust seasoning, then remove from heat.
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In each container, add ¼ cup rice, ½ cup sauce (divide the bowl 4 ways only), ⅓ cup salsa, ½ cup black beans, 1 ½ tablespoons green chile, and a quarter of beef. Stir until well combined and the rice is completely wet.
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Sprinkle with 1/4 cup cheese and cover with foil. Cook for 35 to 45 minutes, until the rice is soft and the liquid is absorbed.
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Allow to cool completely before covering and storing. Refrigerate up to 4 days. Reheat in microwave for about 2 minutes, stirring halfway through, or at 350 degrees F, covered, until heated through, 15 minutes. Garnish with cilantro, green onions and/or lemons before serving.
Notes
- These These are the containers I use. They are 3.2 cups.
- Make sure your container is safe on the stove, and always store containers in a warm oven (not directly from the refrigerator) to prevent breakage. Do not bake with the covers.
- Do not use anything other than long-grain white rice, such as jasmine or basmati. Other types of rice require different amounts of liquid and cooking time.
