Description
Twice Baked Crispy Cheesy Taco Rice Casserole is a flavorful, hearty dish combining savory ground meat, seasoned rice, and crispy taco shells layered with melty Mexican cheese. This easy-to-make casserole blends the textures of crispy tacos and creamy cheesy rice with a zesty homemade ranch dressing for a satisfying family meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef, chicken, or turkey
- 1 yellow onion, chopped
- 2 tbsp taco seasoning
- 8 hard shell tacos
- 1-2 cups shredded Mexican cheese
- 1 tbsp salted butter
- 1 cup dry long grain rice
- 1 poblano pepper, chopped
- â…“ cup salsa verde
- ½ cup fresh chopped cilantro/green onions
- 1 cup sour cream or plain Greek yogurt
- ¾ cup fresh cilantro, chopped
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup pickled jalapeños, chopped + 2 tablespoons brine
- 2 tbsp lime juice
- 1 tsp kosher salt
Instructions
- Toast the Rice and Cook Poblano: In a large skillet, melt the butter over medium heat. Add the dry long grain rice and chopped poblano pepper. Cook, stirring frequently, until the rice is lightly toasted and fragrant.
- Add Liquids and Simmer Rice: Pour in water (approximately 2 cups, suitable for rice cooking) and the salsa verde. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for about 15 minutes or until rice is tender and liquid has absorbed.
- Prepare Taco Shells in Baking Dish: Arrange the hard shell tacos standing upright in a baking dish, creating a base that will hold the filling.
- Cook Meat and Fill Tacos: In a separate pan, cook the ground meat with chopped onion and taco seasoning until fully browned and cooked through. Divide the cooked meat evenly among the taco shells. Sprinkle half of the shredded Mexican cheese on top of the meat.
- Bake Tacos with Cheese: Place the baking dish with filled tacos into a preheated oven at 350°F (175°C). Bake for about 10 minutes or until the cheese is melted and tacos are slightly crispy.
- Combine Baked Tacos with Rice: Carefully transfer the baked tacos into the skillet with the cooked rice and poblano mixture. Spread them evenly.
- Top with Remaining Cheese and Bake: Sprinkle the remaining shredded cheese over the taco and rice skillet. Return to the oven and bake for an additional 10 to 15 minutes until the cheese is melted and bubbly.
- Make the Ranch Dressing: In a jar, combine sour cream or Greek yogurt, fresh chopped cilantro, chopped pickled jalapeños with their brine, lime juice, garlic powder, onion powder, and kosher salt. Shake vigorously until the dressing is creamy and well mixed.
Notes
- You can use ground beef, chicken, or turkey depending on your preference.
- If you prefer a spicier dish, add more pickled jalapeños or a dash of hot sauce to the ranch dressing.
- Use Mexican blend cheese for the best flavor and meltability.
- Leftovers reheat well in the oven or microwave.
- For gluten-free, ensure that taco shells and seasonings are certified gluten-free.
