There’s just something about this back to school, early fall time, and knowing that the holidays are coming up. To me, there’s something so appealing about a casserole in the fall and early winter months. They’re just cozy and comforting. It’s no secret that my family adores a crispy cheesy taco. So I combined my love for casseroles and our love for tacos into one simple, but so delicious, taco rice bake. I’m actually a little sad because I created this recipe with Creighton in mind. Since he’s still in Portugal, he hasn’t had a chance to taste this just yet. But I know he will LOVE this dish. It’s pretty straightforward. I took my go-to crispy taco recipe and I wiggled each cheesy hard shell taco into a skillet of green chile rice. I then added extra cheese on top and put it into the oven to finish baking. If you love a cheesy taco, this casserole is for you. I’m so excited to share this recipe, I just know it will become a weeknight staple!
OK, here are the details.
Step 1: make the tacos This is my go-to taco recipe. I love to use ground beef, but chicken or ground pork work just as well. Cook the meat with an onion then add a couple of big spoonfuls of taco seasoning and simmer the meat. For my homemade seasoning, I mix chipotle chile powder, chili powder, paprika, cumin, garlic powder, oregano, and salt. When the meat has cooked, stuff the meat along with a small amount of cheese into the hard-shell tacos. Then bake until crispy. Alternatively, instead of using store-bought shells, you can follow my homemade recipe here. I like to take corn tortillas, stuff them with taco meat and cheese, then oven-bake them until the tortillas are crispy. Then I rub each tortilla with olive oil and flip them halfway through cooking. This is key to getting the tacos extra crispy on both sides. If you have a couple of extra minutes, I would highly recommend making your own “shells”. They’re very, very good and healthier than store-bought too! Step 2: make the rice Now, get cooking on the rice. You can make this in the very same skillet you used for the meat. Just be sure the skillet is oven-safe so that it can go directly from the stove into the oven. Add a small amount of butter to the skillet, then mix in dry rice and a poblano pepper. Let the rice toast in the butter, then simply add water and salsa verde. Allow the rice to cook while the tacos are in the oven. Step 3: assemble When the tacos are ready and the rice is cooked, take the tacos and wiggle them into the rice. Finish the casserole with cheese. Next, bake the whole pan up in the oven. It’s going to smell so delicious! Step 4: homemade cilantro ranch Most tacos are topped with sour cream, but trust me, this cilantro lime ranch is so much better. I use fresh cilantro and plenty of lime in place of the usual herb mix. I also stir in some pickled jalapeños for a spicy, tangy kick. This is the perfect sauce to dollop onto this cheesy crunchy taco casserole. 3 in 1 dish – saucy, crispy, and spicy. The perfect game-day style meal, but also really great for a fun dinner with friends or family! Looking for other easy casseroles? Here are my favorites: One Pan Lemon Pepper Yogurt Chicken and Rice One Skillet Louisiana Style Chicken and Rice Broccoli Cheddar Chicken and Rice Casserole Cheesy Zucchini Chicken and Rice Bake Slow Cooker Herbed Chicken and Rice Pilaf Easy Skillet Cheesy Green Chile Enchilada Bake One Pan Chipotle Honey Chicken and Rice Lastly, if you make this Twice Baked Crispy Cheesy Taco Rice Casserole, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
