Taco Casserole

Georgia Grown


  • 1-pound ground beef or turkey
  • 2 tablespoons taco seasoning mix, divided *
  • Salt & pepper
  • 1 cup diced onion, divided
  • 2 teaspoons minced garlic, divided
  • ½ cup diced bell peppers, optional
  • 4 tablespoons vegetable or canola oil, divided
  • 1 ½ cups rice
  • 3 cups broth or water
  • 1 can Rotel tomatoes or diced tomatoes
  • 3 – 4 cups grated cheese, cheddar, Monterey jack or pepper jack
  • 4 cups tortilla chips, slightly broken


  1. Preheat oven to 350 degrees.
  2. In a medium saucepan, heat 2 tablespoons oil over medium-low heat.
  3. Add ½ cup onions, 1 teaspoon garlic and bell peppers (if using). Cook 2-3 minutes or until onions are translucent.
  4. Add rice, 1 tablespoon taco seasoning, salt & pepper to saucepan, stirring to coat. Pour broth over rice. Bring rice to a boil then lower heat to gently simmer for 15 – 20 minutes.
  5. While rice is cooking, heat 2 tablespoons oil in a skillet.
  6. Add ½ cup onions and 1 teaspoon garlic to skillet and cook over medium-low heat for 1 – 2 minutes.
  7. Add ground meat to skillet, breaking up with a wooden spoon as you add it.
  8. Add 1 tablespoon taco seasoning and salt and pepper. Cook until meat is cooked through. Drain any excess grease.
  9. Add tomatoes to skillet and cook to heat through.
  10. To assemble, sprinkle broken chips in the bottom of a 9 x 13-inch casserole dish. Spread cooked rice over tortilla chips then layer with beans followed by meat mixture, ending with cheese.
  11. Place in preheated oven for 10 – 15 minutes or until cheese is melted. Serve with whatever taco toppings you like, salsa, sour cream, scallions and cilantro.

Serves 8