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Easy Taco Casserole Recipe (It freezes great!)

October 31, 2015

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    If you are looking for an easy dinner then this Taco casserole recipe is one you just have to try today!
    delicious and easy taco casserole recipe

    Remember, my freezer cooking adventure where I made 16 meals for the freezer? Well this easy taco casserole recipe was one of them, and it was a huge hit. My husband practically licks the pan clean when I make it. 😉

    My recipe below is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals. If you don’t want to do that, just cut the recipe in half. However, why wouldn’t you want to? You hardly have to do any extra work to make a second one.

    To be honest, I normally make 4 of these taco casseroles because they freeze so great and they make a busy weeknight so much easier.

    Ingredients:

    • 2 lbs ground turkey (or ground beef)
    • 1 onion chopped
    • 1 zucchini shredded (optional)
    • 2 cups corn
    • 2 cans black beans
    • 2 cans diced tomatoes with green chiles (aka Rotel)
    • 1 package taco seasoning
    • 4 cups cooked rice
    • handfuls of shredded cheese
    • 2 9×13 pans

    How to Make Easy Taco Casserole Recipe:

    1. First brown your ground turkey. Add in chopped onions and zucchini (this is optional but ads nutritional value and flavor) and cook until soft.
    2. Stir in Taco seasoning seasoning.
    3. Add corn, tomatoes and beans.
    4. Spray 2 9×13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
    5. Spoon the meat mixture over the rice.
    6. Top with the shredded cheese.
    If you want to eat it right away:
    1. Bake covered at 350 degrees for about 25 minutes until cooked through.
    If you want to freeze it:
    1. Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.

    Enjoy!

    you have to try this easy taco casserole recipe

    4.6 from 10 votes
    Print
    Taco Rice Casserole
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     

    Looking for a freezer friendly recipe? You are going to love this easy taco casserole recipe! It is a simple casserole recipe that is packed with flavor. 

    Course: casserole
    Cuisine: Mexican
    Keyword: Taco Rice Casserole
    Servings: 12
    Calories: 256 kcal
    Author: Eating on a Dime
    Ingredients
    • 2 pound ground turkey (or ground beef)
    • 1 onion chopped
    • 1 zucchini shredded (optional)
    • 2 cups corn
    • 2 cans black beans (drained -or use your homemade ones -if using homemade you may need to add additional salt)
    • 2 cans diced tomatoes with green chilis (aka rotel)
    • 1 package of Taco seasoning (or 4 tablespoons of homemade seasoning)
    • salt
    • 4 cups cooked rice (I used regular that I cooked but you can use any)
    • handfuls of shredded cheese
    • 2 9x13 pans
    Instructions
    1. First brown your ground turkey. Add in chopped onions and zucchini (this is optional but ads nutritional value and flavor) and cook until soft.
    2. Stir in Taco seasoning seasoning.
    3. Add corn, tomatoes and beans.
    4. Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
    5. Spoon the meat mixture over the rice.
    6. Top with the shredded cheese.
    If you want to eat it right away:
    1. Bake covered at 350 degrees for about 25 minutes until cooked through.
    If you want to freeze it:
    1. Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
    Recipe Notes

    My recipe is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals. If you don’t want to do that, just cut the recipe in half.

    Nutrition Facts
    Taco Rice Casserole
    Amount Per Serving
    Calories 256 Calories from Fat 18
    % Daily Value*
    Fat 2g3%
    Cholesterol 41mg14%
    Sodium 283mg12%
    Potassium 630mg18%
    Carbohydrates 35g12%
    Fiber 6g25%
    Sugar 4g4%
    Protein 24g48%
    Vitamin A 475IU10%
    Vitamin C 12.7mg15%
    Calcium 45mg5%
    Iron 2.6mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    easy taco casserole recipe to try

    This recipe will surprise you. It doesn’t seem like much, but it has some amazing flavor. We served it with salad to make it a complete meal.

    If you want, you could add some crushed tortilla chips on top before you serve it. YUM! My husband even likes to top his with lettuce and fresh tomatoes to make almost like a taco salad. However your family eats it, I think you will love it.

    freezer friendly easy taco rice casserole

    Filed Under: Casseroles, freezer, Main Dishes, Mexican Carrie 63 Comments

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    Comments

    1. SavingCyns says

      April 20, 2012 at 10:08 pm

      I made a little too much chicken in the crock pot last weekend, so I shredded it and used it in this recipe instead of need. Froze and reheated deliciously!!!! Thank you!!! I have one more in the freezer and am looking forward to having it again soon!

    2. paula says

      May 15, 2012 at 10:22 am

      I just made this last night as a last resort thing. It was so delicious! I only made half the recipe and was able to do two small casseroles so I have one in the freezer waiting for a rainy day. Thank You. It is great having a go to recipe sight that is guaranteed to be frugal.

    3. Carrie says

      May 16, 2012 at 10:22 pm

      Woohoo! That is so great!

    4. Alicia says

      September 6, 2012 at 4:26 pm

      I made this last night. It was great. But I forgot to add the rotel and had it in the pans ready to go so I scraped half of each Meat mixture out and mixed in a can of rotel with each half and put it back on the rice. So I ended up with 2 pans half with rotel and half without! Worked with my picky kids!! 🙂 VERY Good Thanks

    5. Michelle says

      April 22, 2013 at 5:25 pm

      Hi, just to clarify…do you bake both pans and then freeze one, or do you do all the steps except baking it before putting it in the freezer?

    6. Carrie says

      April 29, 2013 at 4:26 pm

      I don’t bake the ones that freezes.

    7. Barb Yearsley says

      October 31, 2015 at 7:07 pm

      This looks so good but I have a question. Do you use instant or regular rice?

    8. Carrie says

      November 2, 2015 at 9:27 pm

      I used regular rice.

    9. Susan says

      February 9, 2016 at 7:37 am

      Love, love, love this recipe! Not mention super easy. We ate it over a bed of lettuce, topped with sour cream and avocado~kinda like a rice bowl.

    10. Carrie says

      March 5, 2016 at 12:58 pm

      That sounds so good Susan!

    11. Brenda says

      August 27, 2016 at 4:55 pm

      how large are the cans of tomatoes?

    12. Adrienne says

      August 28, 2016 at 6:41 pm

      I’ve read that rice doesn’t freeze well, gets gummy. Do you have any problems with it?

    13. Carrie says

      August 28, 2016 at 9:56 pm

      Adrienne, I don’t have a problem at all. In fact, I freeze rice all the time. You just want to make sure you don’t over cook it before you freeze it.

    14. Carrie says

      August 28, 2016 at 9:57 pm

      Just normal size, 14 oz.

    15. Cindy says

      June 11, 2017 at 9:38 am

      Can you use a casserole crock

    16. Marcella says

      June 16, 2017 at 3:21 pm

      can you use ground beef in stead of chicken?

    17. Katie says

      January 8, 2018 at 3:31 pm

      I have a question how long is it good for if you freeze it?

    18. Carrie says

      January 8, 2018 at 4:24 pm

      I would say to use it within 6 months.

    19. Michele Kelly says

      April 27, 2018 at 6:30 pm

      I have made this 2 times now and it is so good and very easy to make. We do not like Rotel so I use picante’ sauce instead. I also serve with tortilla chips and may actually try soft tortillas to make burritos. Also would like to try to substitute shredded rotisserie chicken.

    20. Tammy says

      August 13, 2018 at 6:28 pm

      how many servings per casserole? trying to put recipe in my weight watchers app TIA

    21. Dee says

      August 23, 2018 at 3:13 pm

      This casserole is the best eat. Thank you for sharing.

    22. Debbie says

      September 4, 2018 at 8:19 pm

      I have made this several times. My family loves it. I do use 6 cups of though so it isn’t so soupy. It does freeze really well!

    23. Sondra says

      October 24, 2018 at 12:13 am

      Really yummy! A real treat because it is different.

    24. MaKenzie says

      October 26, 2018 at 10:31 am

      This looks great! I’m expecting my first baby this coming February and am looking for easy freeze ahead meals and this one tops the list! 🙂

      How long would you say this keeps frozen well?

      Thank you-Kenz

    25. Lisa says

      December 23, 2018 at 4:54 pm

      Love it but found it on the dry side.

    26. Emily says

      December 31, 2018 at 8:06 pm

      What is a serving size for the Taco rice casserole?

    27. Kimberly says

      March 9, 2019 at 3:50 pm

      I was gonna cook this tonight but forgot to thaw overnight. Can it go from freezer to oven? If so, what temperature and for how long?

    28. Carrie says

      March 18, 2019 at 10:27 am

      Kimberly – You can cook from frozen but you’ll need to add another 30-45 minutes to the total cook time. Thank you!

    29. Susan says

      March 23, 2019 at 11:12 pm

      If you make for a 13x9x2 would you still cut receipe in half? Also, would you cut taco season in half or use whole envelope?

    30. Patty says

      March 30, 2019 at 5:05 am

      What happens to the other two cups of rice?

    31. Kimra Bailey says

      April 8, 2019 at 5:53 pm

      It was so easy and so awesome ??? Had left overs and going to put in corn tortillas ??

    32. Carrie says

      April 15, 2019 at 2:13 pm

      Great Idea Kimra!

    33. Patricia Maggetti says

      April 17, 2019 at 12:11 pm

      Going to make this tonight- However I do not have corn but I have string beans either way do I need to put that in and I will be using fresh tomatoes because I don’t have canned tomatoes is this OK

    34. Carrie says

      April 18, 2019 at 12:10 pm

      Patricia – Yes, I think both of those substitutions would be great!

    35. Carrie says

      April 18, 2019 at 12:29 pm

      I would still cut it in half and use half of the taco seasoning as well. Thank you!

    36. Carrie says

      April 19, 2019 at 11:21 am

      Patty – This recipe makes 2 casseroles. 2 cups of rice are put in the bottom of each 9X13 pans. Thank you!

    37. Diana says

      April 28, 2019 at 7:14 am

      My family really enjoyed this dish. I found it to be a bit dry. I drained the cans of tomatoes. We’re they suppose to be drained?

    38. Carrie says

      April 28, 2019 at 5:06 pm

      I don’t drain them. I put the entire can in. I hope you try it again this way and let me know how it turns out. Thank you!

    39. Dayle says

      May 14, 2019 at 11:40 am

      Hello, I have never used shredded zucchini before. Does it need to be squeezed out a little or just put in right after shredding? Thanks!

    40. Brenda Jones says

      May 15, 2019 at 4:49 pm

      Do you drain all the cans of corn, beans, & Rotel?

    41. Carrie says

      May 17, 2019 at 10:04 am

      I usually rinse my beans as it would change the color of the casserole but I do not rinse the corn and the Rotel.

    42. Carrie says

      May 17, 2019 at 10:19 am

      I just put it in right after shredding.

    43. Julie says

      May 27, 2019 at 7:12 pm

      This is such a family friendly recipe. We keep it in the freezer and bring it to families needing support (for health reasons, new babies, or just extra love). Everyone raves.

    44. Carrie says

      May 29, 2019 at 9:22 pm

      Julie – Awesome – thanks for sharing!

    45. LeAnn says

      June 17, 2019 at 10:43 pm

      You cook the rice first right then add it to everything?
      & just plain white rice or Mexican rice?

    46. Carrie says

      June 18, 2019 at 8:55 am

      The rice is cooked before it’s topped with everything. I used plain white rice for this recipe. Thank you!

    47. Peggy Wilbanks says

      June 20, 2019 at 10:12 am

      Is it soupy without rice. Could I use something else

    48. Mandy says

      June 21, 2019 at 3:28 am

      We’re two old retired people with nothing to do and all day to do it and I still love advance meal planning. In fact, we just recently bought a chest freezer to make it easier. For small households like ours, freezing things in serving sized meal prep containers is the way to go. Bed Bath and Beyond and Wal-Mart both have a wide selection. Just be sure to buy genuine freezer tape to label everything so you don’t wind up with UFOS (Unidentified Frozen Objects). I’ve added this casserole to my recipe stash. It’s a much better version of something I make frequently already.

    49. Carrie says

      June 27, 2019 at 10:38 am

      Thanks for sharing and for the freezer cooking suggestions.

    50. Carrie says

      June 27, 2019 at 10:39 am

      You could add tortilla chips to the final product or quarter corn tortillas and put those in instead. Thank you.

    51. Courtney Sullivan says

      July 21, 2019 at 1:43 pm

      Do you bake this before you freeze it if you’re planning on freezing it?

    52. Carrie says

      July 23, 2019 at 9:08 am

      No, I cover it with foil and freeze it before baking it. Than, I allow it thaw overnight prior to baking it. Thank you!

    53. Heather says

      August 6, 2019 at 6:18 pm

      I have to provide dinner for 12 – six of those being men. Do you think this is really enough for 6 couples or should I do one and a half recipes just to be safe? If I did that, would it still fit in 2 9×13 pans?

    54. Sherry T Swindle says

      August 9, 2019 at 1:42 pm

      HAVE to try this! When freezing do I mix the items and freeze before cooking or do I cook first?

    55. Cheri Rednour says

      August 11, 2019 at 10:38 pm

      I made two pans of this – one following the half recipe with ground beef and rice and the other I used cauliflower rice and Gardein beefless ground beef instead and added in green chiles and cumin to the cauli-rice to add some flavor and chopped green pepper to the “beef” mixture, then I let my family try both! They both were tasty and having toppings of sour cream, guacamole, salsa etc help add some moisture and more flavor!

    56. Jeannie Carle says

      August 14, 2019 at 12:48 am

      This looks reallllly good – but… as has been asked several times and never answered – how much is a serving?

    57. Melissa says

      August 14, 2019 at 1:13 pm

      I’m planning to make this tonight after reading all the reviews in was curious if you drain the corn. I read that you do not rinse it, but does it get drained. Can’t wait to try this!

    58. Carrie says

      August 14, 2019 at 7:17 pm

      I prepare the casserole and freeze the casserole before cooking. I defrost in the refrigerator the night before I plan on cooking it. Thank you.

    59. Carrie says

      August 14, 2019 at 7:24 pm

      Melissa – I did drain the corn for this recipe. Thank you.

    60. Carrie says

      August 14, 2019 at 9:15 pm

      The recipe serves 6 so 1 serving with 1/6 of the entire recipe. Thank you!

    61. Carrie says

      August 14, 2019 at 9:31 pm

      These recipe makes 2 9X13 pans and I think that it would be plenty for 12 people. I would serve it with chips and salsa and/or queso. Yummy! Thank you!

    62. JODI DURHAM says

      October 8, 2019 at 2:28 pm

      I can’t have rice, do you think I could use cauliflower rice instead?

    63. Carrie says

      October 10, 2019 at 9:43 am

      Yes, but I would reduce the baking time in half so it doesn’t get too mushy. Thank you!

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