Taco Rice-A-Roni Casserole – the ULTIMATE Mexican casserole! Everyone cleaned their plate and went back for seconds!! Spanish Rice-A-Roni, diced tomatoes, ground beef, taco seasoning, salsa, sour cream, cream of chicken soup, and shredded cheese. Great flavor and so easy to make! Top with your favorite taco toppings. Can make ahead and refrigerate or freeze for a quick meal later!
Course Main Course
Cuisine Mexican



  • 1 6.8-oz box Spanish rice Rice-A-Roni
  • 2 Tbsp butter
  • 2 cups water
  • 1 14.5-oz can diced tomatoes

Taco Meat

  • lb ground beef
  • 1 1-oz package taco seasoning
  • ¼ cup water
  • ½ cup salsa


  • 1 10.5-oz can Unsalted Cream of Chicken Soup
  • 1 8-oz container sour cream
  • 1 15-oz can black beans, drained and rinsed
  • 2 cups shredded Mexican cheese blend


  • Preheat oven to 350ºF. Lightly spray a 9×13-inch baking dish with cooking spray.
  • To prepare rice, melt butter in a skillet. Add rice mixture. Sauté over medium-high heat until golden brown.
  • Slowly stir in water, seasoning packet, and diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes, until the rice is tender.
  • While the rice is cooking, brown ground beef in another skillet. Drain. Add taco seasoning, water, and salsa. Simmer for 5 minutes, until liquid has been absorbed. Remove from heat.
  • In a large mixing bowl, combine cooked rice, taco meat, cream of chicken soup, sour cream, and black beans.
  • Spread mixture into prepared pan. Top with shredded cheese.
  • Bake uncovered for 30 minutes.