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Beef Taco Bake

This family sized casserole is a perfect weeknight dinner and you will hope for leftovers for burritos or enchiladas another night.

  • 1 cup raw Spanish rice (I use Uncle Ben's)
  • 1 can black beans, rinsed
  • 1 cup frozen corn
  • 1 pound lean ground beef
  • 3 tablespoons taco seasoning
  • 1/2 teaspoon cumin
  • 1 - 2 tablespoons chopped canned jalapenos (according to personal preference)
  • 1 can tomato soup plus 2 cans water
  • 2 - 3 cups shredded marble or Mexican blend cheese
  • sliced avocado, salsa, sour cream and corn chips to serve alongside
  1. Pour rice, black beans (drained and rinsed)  and corn into into a 9x13 inch or similar type baking dish.
  2. In a skillet, brown meat. Add seasonings, jalapeno, soup and water.
  3. Pour meat mixture on top of rice, beans and corn.
  4. Cover and bake for 30 minutes at 350° F, then add cheese, cover and bake another 10 minutes, until cheese is melted. (first time making this, check to see if the rice is done after 30 minutes. If not, add a tad more liquid and continue cooking until done)
  5. Serve with choices of corn chips, salsa, sour cream and avocado 
  • re-heat and fill large flour tortilla wraps, warmed, along with desired additions such as lettuce, cheese, salsa etc. OR
  • spoon into small flour tortillas, roll up and lay side by side in baking dish. Cover center of row with enchilada sauce and cheese. Bake 20 - 30  minutes at 350° F (covered)


  1. I'm thawing some hamburger right now to make this!!! It will be perfect for our supper today.

  2. Two questions, please. Do you think this would work with pinto or great northern beans. Unfortunately, I don't get along well with black beans, for some reason. Also, is the Spanish rice a mix? I usually buy rice in very large sacks at the warehouse store. Could I substitute long grain or basmati and maybe add some extra spices? It looks yummy! Thanks, Alice.

    1. You could use any cooked/canned beans and you can also use regular long grain rice as per comment just below. Because the Spanish rice has some spices included so you could salt the plain rice a bit. I think the regular rice may take a bit longer to cook.

  3. This was delicious!!! I baked it a bit longer than 30 minutes (45 min.) at 375 degrees - my oven is a tad slow. I used regular long grain rice and it turned out perfecto. We loved it.

    1. Thank you, Rosella! I'm glad to know you can use regular rice.

  4. This looks delicious and I would make it the way Anneliese made it. I don't like black beans , although if I make it for our church potluck I will add the beans. Most people appreciate them and love them in any taco type dish . This looks like a hearty tummy warming meal for the cold winter days. I like the comments back and forth regarding recipes and substitutions. Thank-you.

  5. I look forward to trying this! What temperature would you bake the casserole at?

  6. My family really liked this one! I simplified a bit by using a frozen southwestern corn blend in place of the corn and beans. The frozen blend has corn, black beans, onions and bell peppers.


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