Description
This Twice Baked Crispy Cheesy Taco Rice Casserole is a flavorful and comforting dish featuring seasoned ground meat nestled in crunchy taco shells, layered with Mexican cheese, poblano-infused rice, and a zesty salsa verde sauce. Finished with a creamy homemade ranch dressing, it’s a crowd-pleasing casserole perfect for family dinners or gatherings.
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 and/or green onions
- 1 tsp kosher salt
- 1 tsp garlic powder
- 1 tsp onion powder
- ¼ cup pickled jalapeños, chopped + 2 tablespoons brine
- 2 tbsp lime juice
For the Ranch Dressing
- 1 cup sour cream or plain Greek yogurt
- ¾ cup fresh cilantro, chopped
- Additional salt, garlic powder, and onion powder to taste (assumed from the seasoning)
Instructions
- Toast the Rice and Cook Poblano: In a skillet, melt the salted 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: Pour in water (typically about 2 cups for 1 cup of rice) and salsa verde. Bring the mixture to a boil, then reduce heat to low and simmer, covered, for 15 minutes or until the rice is cooked through and liquid absorbed.
- Prepare the Tacos in Baking Dish: Line a baking dish with the hard shell tacos, standing them up to form little cups.
- Cook and Season Meat: In a separate skillet, cook the ground beef (or chicken/turkey) with chopped yellow onions until browned. Add taco seasoning and mix well. Divide the cooked seasoned meat evenly among the lined taco shells. Sprinkle half of the shredded Mexican cheese on top of the meat.
- Bake Initial Cheese Melt: Place the baking dish with taco shells in the oven and bake for 10 minutes at 350°F (175°C) or until the cheese has melted nicely.
- Assemble Casserole: Remove the baked tacos from the oven and gently transfer them into the skillet with the cooked rice mixture. Sprinkle the remaining cheese evenly over the top of the taco and rice mixture.
- Bake Again to Crisp and Melt: Return the skillet or transfer the mixture into an oven-safe dish and bake for an additional 10-15 minutes at 350°F (175°C) until the cheese is melted and the top is bubbly and crispy.
- Make the Ranch Dressing: In a jar, combine sour cream or plain Greek yogurt, chopped cilantro, pickled jalapeños with brine, lime juice, garlic powder, onion powder, salt, and any remaining fresh cilantro or green onions. Shake well until creamy and well incorporated.
- Serve: Spoon the cheesy taco rice casserole onto plates and drizzle with the prepared ranch dressing. Garnish with additional fresh cilantro or green onions if desired. Serve warm.
Notes
- You can substitute ground beef with ground chicken or turkey for a leaner option.
- If you prefer, use vegan cheese and plant-based sour cream to make it vegetarian or vegan-friendly.
- Adjust the level of spiciness by adding more or less pickled jalapeños and salsa verde.
- Make sure the rice is cooked but not overdone before combining for the best texture.
- The baking step crisps the taco shells and melts cheese for a delightful texture contrast.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
