• 1 tablespoon olive oil
  • 1 pound ground beef
  • 1 onion (diced)
  • 2 cloves garlic (minced)
  • 1 1/4 ounces taco seasoning
  • 1 cup rice
  • 1 cup vegetable broth
  • 15 ounces black beans (drained and rinsed)
  • 10 ounces diced tomatoes & green chilies (Ro*Tel® Mild)
  • 1 cup corn kernels (frozen, canned or roasted)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • kosher salt
  • freshly ground black pepper
  • 1 lime
  • 2 tablespoons cilantro leaves (chopped fresh)
  • 1 1/2 cups shredded cheddar cheese
  • 1/2 cup shredded Monterey Jack cheese
  • 1 roma tomato (diced)
Read Directions

NutritionView more



Calories380Calories from Fat180
Total Fat20g31%
Saturated Fat10g50%
Trans Fat0.5g
Calories from Fat180
Total Carbohydrate26g9%
Dietary Fiber6g24%
Vitamin A
Vitamin C

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.


Yummly User
Dees 11 Aug
definitely on my list of comfort food
Definitely need jalepino peppers for the punch!! Other wise great recipe
Jennifer 24 Apr
Very tasty, but I would double the vegetable broth. It was all absorbed and my rice wasn't cooked completely.
Gloria C. 5 Apr
Amazing.....I decided to add jalapeños, scallions and a few dried chipotle flakes for a kick. Can’t wait to make it again. Baking it for a few minutes after it’s done help melts the cheese to a ooey gooey meal. ENJOY!
Awesome meal! I made a few small changes based on what I had on hand and let it simmer 25mins to let the rice fully cook. My husband and daughter loved it also! Will forsure make again.
It was delicious. My boyfriend loved it
Was a hit for sure do this again thank you for all the ideas
Served with nacho chips. My kids loved it! It’s been a long time since I’ve heard that about a meal made at home. Definitely going into the meal rotation!
Shannon 18 Jan
Kids loved it and it made enough for lots of leftovers. Used basmati rice as was recommended on the recipe. Served with sour cream and natcho chips told kids it was taco casserole. Will add to our regular rotation for weeknight meals.
Yum! Wonderful flavor! We used a pound and half of beef and a 15oz can of tomatoes and chili. Would be great in shells!
S 13 Jan
It turned out great! I just decided to cook my rice separately, but still a great recipe!!
Williamson 11 Jan
Delicious, although the rice took longer to cook than expected
Millobear 10 Jan
My husband liked it.
Tracy 1 Jan
Great...no modifications and I would make again!
Wendy Wright 24 Dec 2017
We had this for an alternative Christmas Eve tea...served with garlic bread, nachos and guacamole. It’s really easy to make and it went down a storm with the whole family...my daughter asked could I make it again...before getting half way through...a winner!
Jarquell James 19 Dec 2017
Great my daughter immediately asked for seconds lol
Dylan Murry 5 Dec 2017
Was good. I cooked the rice 5 min before putting it into the casserole based on reviews, and I would recommend doing that. Nothing to get too worked up about. Just a regular Mexican dish.
Krystal F. 15 Nov 2017
Delicious!! I've made it several times already!! I play with the ratio of ingredients, but keep them all the same...
Katrina 24 Sep 2017
Excellent. Easy to make, delicious, and great left over as well
Kat Stubblefield 10 Jul 2017
Family loved this - didn't have tortillas on hand but will turn it into burritos next time!
Ruth W. 2 Jul 2017
Great basic recipe. I needed to cook the rice longer, which makes sense, since rice generally needs to cook at least 20 minutes.
Ben Carlton 31 May 2017
Had to add more veg broth to it for rice to soften. But turned out good !