Description
A delicious Twice Baked Crispy Cheesy Taco Rice Casserole combining seasoned ground meat, toasted poblano rice, tacos lined in a casserole dish, and layers of melted Mexican cheese topped with a creamy ranch dressing made from sour cream and fresh herbs, delivering a comforting and flavorful Mexican-inspired meal.
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
- â…“ cup salsa verde
- ½ cup fresh chopped cilantro or green onions
Casserole and Toppings
- 8 hard shell tacos
- 1-2 cups shredded Mexican cheese
- ¼ cup pickled jalapeños, chopped plus 2 tablespoons brine
- 2 tbsp lime juice
- 1 cup sour cream or plain Greek yogurt
- ¾ cup fresh cilantro, chopped
Instructions
- Toast Rice and Cook Poblano: In a skillet, melt the butter then add the dry long grain rice and chopped poblano pepper. Cook while stirring until the rice is fragrant and toasted.
- Simmer Rice Mixture: Pour in water along with salsa verde, bring the mixture to a boil, then reduce heat and simmer covered for about 15 minutes until rice is cooked through.
- Prepare Taco Shells: Arrange the 8 hard shell tacos upright and spaced evenly in a baking dish ready for filling.
- Fill Tacos and Add Cheese: Divide the cooked and seasoned meat mixture among the taco shells, then sprinkle half of the shredded Mexican cheese over the meat. Bake in a preheated oven for 10 minutes or until the cheese melts.
- Combine Baked Tacos with Rice: Carefully transfer the baked tacos into the skillet containing the cooked rice mixture.
- Top with Remaining Cheese and Bake: Sprinkle the remaining cheese over the tacos and rice, then bake again for 10-15 minutes until the cheese is bubbly and golden.
- Make the Ranch Dressing: In a jar, combine sour cream or Greek yogurt, chopped cilantro, pickled jalapeños with brine, lime juice, additional chopped cilantro or green onions, garlic powder, onion powder, and kosher salt. Shake well until the dressing is creamy and smooth.
Notes
- You can substitute ground beef with ground chicken or turkey for a lighter option.
- Adjust the amount of cheese to preference for cheesier or lighter casseroles.
- Sour cream or plain Greek yogurt both work well for the ranch dressing base.
- Pickled jalapeños and brine add a spicy tang to the ranch; adjust quantity for heat preference.
- Use fresh cilantro or green onions interchangeably in the ranch dressing and rice for a fresh herbal flavor.
- This dish is best served hot right after baking for optimal crispiness and cheesy goodness.
