Description
This Twice Baked Crispy Cheesy Taco Rice Casserole is a flavorful and hearty dish combining seasoned ground meat, toasty poblano rice, and melted Mexican cheese baked twice for a crispy, cheesy finish. Hard shell tacos are filled with seasoned meat and cheese, baked until bubbly, then layered into a skillet with savory rice, topped with more cheese, and baked again. Served with a creamy cilantro-lime ranch dressing, this casserole offers a delicious Tex-Mex twist perfect for a family dinner.
Ingredients
Scale
Meat and Seasoning
- 1 lb ground beef, chicken, or turkey
- 1 yellow onion, chopped
- 2 tbsp taco seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp kosher salt
Rice and Vegetables
- 1 tbsp salted butter
- 1 cup dry long grain rice
- 1 poblano pepper, chopped
- ⅓ cup salsa verde
- ¼ cup pickled jalapeños, chopped
- 2 tablespoons pickled jalapeño brine
Casserole Components
- 8 hard shell tacos
- 1-2 cups shredded Mexican cheese
- 2 tbsp lime juice
- ½ cup fresh chopped cilantro or green onions
- ¾ cup fresh cilantro, chopped
- 1 cup sour cream or plain Greek yogurt
Instructions
- Toast Rice and 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 aromatic, about 3-4 minutes.
- Simmer Rice with Salsa Verde: Pour in water (typically 2 cups for 1 cup rice) and add the salsa verde. Bring the mixture to a boil, then reduce heat to a simmer and cover. Cook for 15 minutes or until rice is tender and liquid is absorbed.
- Prepare Taco Shells: Arrange the hard shell tacos upright and separated in a baking dish, ensuring enough space to fill them evenly.
- Cook Meat and Fill Tacos: In a separate pan, cook the ground meat with the chopped onion and taco seasoning until browned and fully cooked. Divide the cooked meat mixture evenly among the taco shells, then sprinkle half of the shredded Mexican cheese on top of the meat-filled tacos. Bake in a preheated oven at 350°F (175°C) for 10 minutes or until cheese is melted and bubbly.
- Combine Tacos with Rice: Carefully remove the baked tacos from the baking dish and place them on top of the toasted poblano rice in the skillet.
- Add Remaining Cheese and Bake Again: Sprinkle the remaining cheese over the tacos and rice. Return the skillet or casserole dish to the oven and bake for another 10-15 minutes until the cheese is melted and golden.
- Make the Cilantro-Lime Ranch Dressing: In a jar, combine the sour cream or Greek yogurt, chopped cilantro, chopped pickled jalapeños, jalapeño brine, lime juice, fresh chopped cilantro or green onions, and season with salt to taste. Seal and shake vigorously until creamy and well blended.
- Serve: Serve the twice baked taco rice casserole hot with a generous drizzle or dollop of the cilantro-lime ranch dressing on the side or on top.
Notes
- You can substitute ground turkey or chicken for a lighter option without compromising flavor.
- Adjust the amount of cheese to your preference for cheesiness.
- Use sour cream or plain Greek yogurt interchangeably in the ranch dressing depending on desired richness.
- If fresh poblano peppers are not available, substitute with green bell pepper for mild flavor or poblano powder for spice.
- Leftovers reheat well in the oven or microwave and maintain crispy cheesy texture best with oven reheating.
