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To create a flavorful base for your Taco Fiesta Rice Casserole, begin with the meat mixture. Start by choosing your preferred meat; ground beef, turkey, or even a plant-based alternative works beautifully. Heat a large skillet over medium-high heat and add a drizzle of olive oil. Once the oil is hot, add finely chopped onions and bell peppers, sautéing them until they are soft and fragrant; this usually takes about 5 minutes.

Easy Taco Rice Casserole

If you're looking for a satisfying and vibrant meal, try the Taco Fiesta Rice Casserole! This dish is perfect for families and gatherings, offering a delightful mix of seasoned meat, tender rice, and fresh veggies, all topped with gooey cheese. It's versatile too—swap in plant-based proteins or adjust the grains for a healthier twist. Easy to prepare and packed with flavor, this casserole can become a staple in your kitchen for any occasion. Enjoy the warmth of Mexican cuisine with every bite!
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Ingredients
  

1 cup uncooked long-grain white rice

2 cups chicken or vegetable broth

1 pound ground beef or turkey

1 small onion, diced

1 red bell pepper, diced

2 cloves garlic, minced

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

1 can (10 oz) diced tomatoes with green chilies

1 packet taco seasoning (1 oz)

1 cup frozen corn (optional)

1 cup shredded cheddar cheese

1 tablespoon olive oil

Salt and pepper to taste

¼ cup fresh cilantro or scallions, chopped (for garnish)

Optional toppings: sour cream, jalapeños, avocado

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C).

    Cook the Rice: In a medium saucepan, bring the chicken or vegetable broth to a boil. Stir in the uncooked rice, cover, reduce heat to low, and simmer for about 18-20 minutes, until all the liquid is absorbed and the rice is fluffy. Remove from heat and set aside.

      Prepare the Meat Mixture: In a large skillet, heat the olive oil over medium heat. Add the diced onion and red bell pepper, sautéing until they are soft, about 3-4 minutes. Add the minced garlic and cook for an additional minute.

        Cook the Meat: Add the ground beef (or turkey) to the skillet. Cook until browned and no longer pink, breaking it up with a spoon, about 6-8 minutes. Drain any excess fat.

          Season the Mixture: Add the taco seasoning to the meat and vegetables, stirring to combine. Pour in the diced tomatoes with green chilies and black beans (and corn if using). Mix everything together and let it simmer for about 5 minutes.

            Combine with Rice: In a large mixing bowl, combine the cooked rice with the meat mixture, stirring until well combined.

              Assemble the Casserole: Transfer the taco rice mixture to a greased 9x13 inch baking dish. Spread it evenly and sprinkle the shredded cheddar cheese 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, until the cheese is bubbly and golden.

                  Serve: Once out of the oven, let it cool for a few minutes. Garnish with chopped cilantro or scallions and serve with optional toppings like sour cream, jalapeños, or avocado.

                    Prep Time: 15 minutes | Total Time: 55 minutes | Servings: 6-8