As a busy mom, I am all about the convenience of one pan meals and this One Pan Taco Casserole tastes like a gourmet meal but was actually whipped up in under an hour with ingredients I already had in my home! This one pan dish is great to serve for large gatherings with family and friends, store as leftovers, or to bring to someone’s home for any occasion. If you are loving minimal kitchen clean-up, try this One Pan Broccoli Cheddar Orzo, One Pan Gnocchi, or Bean and Sweet Potato Tacos for more easy weeknight meals.
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Notes on Ingredients
- Taco seasoning: I like to use the Siete taco seasoning brand one, but any brand works. Look for one with no added sugar.
- Salsa: Any kind works but try to find one without any artificial additives or seed oils.
- Black Beans: Canned works just be sure to drain and rinse them well.
- Corn: I like to use fresh corn and cut it off the cob.
- Vegan Sour Cream: I make homemade cashew sour cream, but if you are in a rush you can always purchase a vegan sour cream.
- Pickled Onions: I add sliced onions with some vinegar, salt, and coconut sugar to a mason jar ahead of time for a quick, at-home pickle!
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW (scroll to it) in the recipe card.
How do you make One Pan Taco Casserole?
- Preheat the oven.
- In a 9×13 casserole dish, add the taco seasoning, water, and salsa then whisk.
- Then, add the rice, beans, corn, and pepper. Mix together until combined.
- Bake uncovered for 30-40 minutes until the liquid is absorbed and rice is cooked!
- Top with any of your favorite taco toppings from sour cream, to avocado!
- Serve and enjoy!
- Step 1: First, preheat the oven.
- Step 2: Then, add salsa, water, and taco seasoning to the casserole dish and whisk.
- Step 3: Add the rice, beans, corn, pepper to the dish.
- Step 4: Next, stir to combine everything well.
- Step 5: Bake for 30-40 minutes until liquid is absorbed and rice is soft.
- Step 6: Lastly, top with your favorite taco toppings, serve, and enjoy!
Commonly Asked Questions
Store the casserole in the fridge in an airtight container for up to 3 days. Only add toppings to the portions you are eating when you make it. Reheat it in the microwave or on the stove for a couple of minutes before you add toppings and enjoy.
Use my homemade vegan sour cream recipe to make your own! It is super simple and incredibly delicious.
No, you don’t have to! You can mix together chili powder, cumin, garlic powder, onion powder, paprika, dried oregano, and salt to make your own taco seasoning mixture.
All of the liquid should be absorbed, and the rice should be soft and not crunchy.
Yes, make my One Pot Healthy Orzo or my viral One Pan Spicy Dumplings next.
I recommend using a non-toxic, glass or ceramic, oven-safe standard 9×13 casserole dish.
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Extra Helpful Tips
- Rinse the rice before adding to the pan.
- Rinse and drain the beans well to help prevent bloat and gas.
- Use a corn skewer to give you something to hold on to to help cut the corn off the cob.
- Use any toppings preferred!
- Make the pickled onions ahead of time so they have time to pickle.
- If you are making the homemade vegan sour cream, make extra to use throughout the week for other meals. It’s amazing mixed into soups and sauces to make them extra creamy!
- Make my One-Pot Mexican Quinoa next! Or, if you love this dish but are trying to eat more veggies, make my One Pan Creamy Vegan Mexican Cauliflower Rice!
How to Store
Store the casserole in the fridge in an airtight container for up to 3 days. Only add toppings to the portions you are eating when you make it. Reheat it in the microwave or on the stove for a couple of minutes before you add toppings and enjoy.
More One Pan/Pot Dinners
If you tried this One Pan Taco Casserole or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
One Pan Taco Casserole
Equipment
- 1 casserole dish 9×13
- 1 knife
- 1 spoon
- 1 whisk
- 1 colander to strain/rinse the rice and beans
Ingredients
- 1 packet taco seasoning I use Siete (use half a packet for less spice/flavoring)
- 2 cups water
- 1 15 oz jar of salsa
- 1 cup white rice
- 1 can black beans drained and rinsed
- 1 cup fresh corn
- 1 red bell pepper diced
Toppings
- jalapeño jarred
- vegan sour cream
- cilantro
- onions pickled
- avocado
Instructions
- Preheat the oven to 400 F.
- In a casserole dish, add the taco seasoning, water and salsa and whisk.
- Then, add the rice, beans, corn and pepper. Mix together until combined.
- Bake uncovered for 30-40 minutes until the liquid is absorbed and the rice is cooked!
- Top with any of your favorite taco toppings from sour cream, to avocado!
- Serve and enjoy!
Notes
- Rinse the rice before adding to the pan.
- Rinse and drain the beans well to help prevent bloat and gas.
- Use a corn skewer to give you something to hold on to to help cut the corn off the cob.
- Use any toppings preferred!
- Make the pickled onions ahead of time so they have time to pickle.
JULIA SAMERSOVA says
This was a massive hit with my family!
The kids all came back for seconds!
Thank you so much!
Jordan Stacy says
Make this casserole once a week in my house. It is a family-favorite! Clean up is so easy.