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This easy Chicken Taco Rice Casserole is an easy dump and bake recipe that is ready in no time! It’s filled with our favorite taco rice ingredients like chicken, chunky salsa, taco seasoning, corn, black beans, sour cream, cheese, and rice!
This Taco Rice Casserole shakes up your Taco Tuesday night, serves eight, and costs about $11.21 to make! That is just $1.40 per serving. Serve it alongside our Mexican Fruit Salad and our Instant Pot Healthy Refried Beans for a complete meal that is easy to put together.
Taco Rice Casserole
We are shaking up Taco Tuesday with our Taco Casserole, which is full of rice, chicken, cheese, beans, and corn. This dish combines our love of Mexican food and casseroles. Yummy, easy, classic comfort food all of my favorites in one meal!
Our recipe uses for staple ingredients that we typically have on hand. It is a perfect go-to recipe when it is 4:30, and you do not know what you are making for dinner. The rice cooks in the baking dish, which means fewer dishes!
You can easily customize this casserole with your favorite garnishes on top. Think tomato slices, avocados, cilantro, etc. It pleases even the pickiest of eaters and makes for a perfect weeknight meal.
We love to make a double batch and freeze one for later. One mess for two meals! That is a mess and a meal I can support. That alone makes this Taco Rice Casserole the BEST meal to make!
Should you cook rice before putting casserole?
There is no need to cook the rice before putting it into your casserole dish. That is the beauty of this recipe. You can add the rice straight into the baking pan with the other ingredients, and it will cook while you bake it. This process will result in a bowl of fluffier and more flavorful rice with half the effort!
Do you cook chicken before putting it in a casserole?
Yes, you will cook the chicken before placing the chicken in the casserole dish. Use our shredded chicken recipe as a quick way to have cooked chicken for your casserole.
How much will this Taco Rice Casserole cost to make:
RECIPE COST: $11.21
PRICE PER SERVING: $1.40
- 3 cups shredded chicken – $3.12
- 2 cups grated Mexican cheese – $2.78
- 1 cup sour cream – $1.44
- 3 Tablespoons taco seasoning – $0.21
- 1 can black beans – $0.86
- 2 cups instant rice – $1.62
- 1 cup frozen corn – $0.42
To find out more about how we price our recipes, check out Budget Recipes Explained.
How to make Chicken Taco Rice Casserole recipe:
STEP ONE: First, heat the oven to 375 degrees. Meanwhile, prepare a baking dish with cooking spray and set aside.
STEP TWO: Next, in a large bowl, combine the chicken, rice, 1 1/2 cups grated Mexican cheese, salsa, sour cream, taco seasoning, black beans, and corn. Stir these ingredients together.
STEP THREE: Then, pour the mixture into the prepared pan and sprinkle with remaining cheese. Be sure to cover tightly with foil before baking for 30 minutes.
STEP FOUR: Cool for 5 minutes.
STEP 5: Scoop and serve with garnishes of your choice.
Cook’s Tools:
- measuring cups
- 9 x 13 baking dish
- measuring spoons
- mixing bowl
- wooden spoon
The Flavor and Recipe Variations:
Substitute the protein for another option such as turkey or ground beef. You may also leave the cheese out to have a dairy-free option.
You can also use canned chicken instead of our shredded chicken.
How long is it good for:
Serve: As with most recipes with dairy products in them, you shouldn’t leave this Chicken Taco Rice Casserole out for longer than 2 hours.
Store: Store the casserole in an airtight container in the fridge. It will stay fresh for up to 3 to 4 days.
Freeze: Prepare the casserole but do not bake it. Double wrap the dish tightly with foil and place it in the freezer. It will stay fresh in the freezer for 2-3 months.
How to get the kids involved with this recipe:
Ages 2-3: Let them help stir all of the ingredients together in the bowl. They can practice using their muscles!
Ages 4-5: Have your kiddo practice math skills while counting and measuring out the ingredients to pour into the bowl.
Ages 6-8: This is a great recipe to let your child practice making on their own while you are there to help guide them.
Ages 9-11: Supervise them while they prepare the entire recipe. Remember to have them read it twice before beginning the recipe.
Ages 12+: Let them prepare the entire recipe, unsupervised, while you do the happy dance in the corner!
More $15 or less recipes:
- 15-Minute Skillet Tilapia
- American Goulash
- Cheesy Baked Spaghetti
- Cindy’s Easy Sausage Gumbo
- Crockpot White Chicken Chili
- Easy Cranberry Pecan Chicken Salad
- Green Chile Enchilada Casserole
- Healthy Greek Mason Jar Salads
- Homemade Chicken Fingers
Taco Rice Casserole
Recipe Cost 11.21 Serving Cost 1.40Equipment
- measuring cups
- 9 x 13 baking dish
- Measuring spoons
- mixing bowl
- Wooden spoon
Ingredients
TACO RICE CASSEROLE:
- 3 cups shredded chicken
- 2 cups instant rice uncooked
- 2 cups grated Mexican cheese divided
- 2 cups salsa
- 1 cups sour cream
- 3 Tablespoons taco seasoning
- 15 ounce canned black beans rinsed and drained
- 1 cup frozen corn
GARNISHES:
- Chopped cilantro
- Diced avocado
- Tortilla strips
Instructions
- Heat oven to 375 degrees. Prepare a 9x13 baking dish and spray with cooking spray. Set aside.
- In a large bowl combine the chicken, rice, 1 1/2 cup grated Mexican cheese, salsa, sour cream, taco seasoning, black beans, and corn. Stir to combine.
- Pour mixture into prepared pan, sprinkle with remaining cheese and cover tightly with foil. Bake for 30 minutes.
- Cool for 5 minutes, and serve with garnishes.
Brandy says
This was DELICIOUS! Thank you for the recipe!
Jess Jankowski says
So happy you enjoyed it! Thanks for letting us know!
Katie says
This looks like something I would love! Can’t wait to try it.
Jess Jankowski says
Let us know how it goes!
Michelle J. says
Looks like a good one for cold nights.
Barrie says
I’m always looking for new recipes. This looks tasty and easy.
Jess Jankowski says
It is a keeper! Enjoy!
Penny Treadwell says
Can I use canned chicken?
Jess Jankowski says
Hi Penny. You can use canned chicken. It will obviously alter the taste of the chicken using canned versus making shredded chicken but you can definitely substitute it out for an even quicker meal prep time!
Teresa says
Can this be made with refried beans or no beans? I have a couple of small picky eaters.
Jess Jankowski says
Hi Teresa, we have not tried it with refried beans before but I imagine it would work just fine. Or you can just omit the beans altogether. Enjoy!
Kim says
Love this recipe!!!
I use canned chicken drained and I add 1 cup of cheese dip to make it creamy!
Eat it on game day with scoops and I use the leftovers in flour tortilla soft shells for lunch
Jess Jankowski says
That’s awesome Kim, thanks for letting us know!
Denise says
How does this hold up to making ahead and freezing?
Jess Jankowski says
Hi Denise, prepare the casserole but do not bake it. Double wrap the dish tightly with foil and place it in the freezer. It will stay fresh in the freezer for 2-3 months.
Jean says
can you use cauliflower rice?
Jess Jankowski says
We have not tried that yet with this recipe, but I imagine that would work just fine!
Levent Oerkue says
What if I don’t have instant rice? Can normal rice be used?
Jess Jankowski says
Hi, we have not tested this recipe with normal rice. It may not cook fully in the oven so you may need to adjust the length of time it is in the oven. Let us know if you try it!
Kelly says
This recipe was so tasty!! I cooked my jasmine rice first in beef stock, then added it before putting it in the oven! So good!
Jess Jankowski says
Such a great idea! Thanks for sharing and for the great review!