If you need a hearty, family-friendly meal to satisfy a hungry teenager (or anyone with a big appetite), this Cheesy Mexican Rice Casserole is a winner.
This casserole was born from necessity: feeding a growing teen with an appetite to match. Packed with Mexican-inspired flavors, protein and cheese, it fills plates and stretches a family budget while still tasting like a treat.
My son is extremely active—swimmer, band member, scout camper and athlete—so I look for filling dinners that appeal to everyone. This casserole checks those boxes: comforting, flavorful and easy to prepare in a single 9×13 dish.
We often serve it with a few simple toppings like sour cream and sliced black olives, or add chopped avocado, salsa, lime wedges or shredded lettuce. Leftovers reheat well, making this casserole ideal for busy nights or packed lunches.
With a base of cheesy rice, layered tomatoes, beans and seasoned turkey, this dish delivers satisfying texture and bright, familiar flavors. It’s a great way to add variety to weeknight meals while keeping prep and cleanup simple.
Tips for Cheesy Mexican Rice Casserole:
- Bake the casserole in a 9×13-inch dish for best results.
- This recipe reheats well and makes a convenient packed lunch option.
- Top servings with sour cream and black olives, or try avocado, lime wedges, salsa, hot sauce or shredded lettuce.
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Cheesy Mexican Rice Casserole
Main Course
Mexican
20 minutes
30 minutes
50 minutes
8
417kcal
Foodtastic Mom
Ingredients
- 2 1/2 cups water
- 1 1/2 cups rice
- 1 tsp salt
- 1 (15 oz) can nacho cheese sauce
- 1 lb ground turkey (99% fat free)
- 1 envelope taco seasoning
- 1 cup salsa (your favorite brand)
- 1 (15 oz) can petite-cut diced tomatoes
- 1 (15 oz) can black beans, drained
- 1 cup shredded cheddar cheese
- 1/2 cup crushed tortilla chips
- Sour cream and black olives for serving
Instructions
- Drain the diced tomatoes, reserving the juice. Add the tomato juice to the water and salt in a saucepan and bring to a boil. Stir in the rice, reduce the heat to low, cover and cook for at least 15 minutes or until the rice is tender and the liquid is absorbed. Remove from heat.
- While the rice cooks, brown the ground turkey in a large skillet until no longer pink. Stir in the taco seasoning and salsa and simmer a few minutes, then remove from heat.
- Preheat the oven to 350°F (175°C).
- Stir the nacho cheese sauce into the cooked rice until evenly combined.
- Spread the cheesy rice evenly across the bottom of a 9 x 13-inch casserole dish.
- Top the rice with the drained diced tomatoes, then the black beans, and finally the seasoned turkey.
- Cover the dish with foil and bake at 350°F for 20 minutes.
- Remove the foil, sprinkle the shredded cheddar and crushed tortilla chips over the top, and return to the oven for about 10 more minutes, until the cheese is melted and bubbly.
- Serve warm, topped with sour cream and black olives (or other desired toppings).
Nutrition
More Mexican Inspired Recipes:
- Instant Pot Turkey Taco Soup
- Oven Fried Chimichangas
- Simple Chicken Burrito Bowls
- Chicken Nacho Cheesy Potatoes
- Chicken Soft Tacos