Eating on a Dime

Helping you cook for less.

Easy Taco Casserole Recipe (It freezes great!)

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

4.86 from 7 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*
Total Fat 2g 3%
Cholesterol 41mg 14%
Sodium 283mg 12%
Potassium 630mg 18%
Total Carbohydrates 35g 12%
Dietary Fiber 6g 24%
Sugars 4g
Protein 24g 48%
Vitamin A 9.5%
Vitamin C 15.4%
Calcium 4.5%
Iron 14.5%
* 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

Reader Interactions

Comments

  1. 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. 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.

  4. 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. 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?

  9. 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.

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

  13. 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.

  19. 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.

  22. 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!

  24. 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

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

  29. 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?

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

  33. 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

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

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