Gluten-Free Taco Rice Casserole

A crowd-pleaser if there ever was one, this Gluten-Free Taco Rice Casserole is hearty, filling, and loaded with flavour. It's the perfect weeknight dinner or freezer meal for busy families and it happens to be naturally gluten-free, too.

This cheesy taco casserole is made with white rice, seasoned ground beef, black beans, corn, and chopped tomatoes then all mixed together with taco seasoning and optionally topped with a generous sprinkle of cheese. It’s a great dish to prep in advance, and even better to freeze for a future dinner when time is tight and tummies are rumbling!

Perfect for Meal Prep and Freezer Stocking

This casserole was one of the lifesavers I made while preparing for the birth of our babies. I had a whole freezer stash of easy meals ready to go, and this taco rice bake was hands down one of the most comforting and filling meals to have on standby.

Even with a newborn in my arms, I could pop this in the oven and have dinner sorted without any fuss. Whether you're prepping for a new baby, a busy season, or just want to get ahead, this recipe is a must.

How to Freeze Taco Rice Casserole

Here’s how to store it properly:

Let the casserole cool to room temperature after assembly or baking.
Transfer to a freezer-safe container or tray.
Wrap tightly with cling film and foil, or use an airtight lid.
Label with the date and freeze for up to 3–4 months.

To Defrost:
Transfer to the fridge and allow to defrost overnight (at least 12 hours). Then bake at 180°C for about 20–25 minutes or until piping hot throughout.

Quick, Easy & Customisable

Making this Gluten-Free Taco Rice Casserole couldn’t be easier. First, cook your white rice. While that’s cooking, brown your beef with tinned tomatoes, sweetcorn, black beans (or kidney beans), and a packet of gluten-free taco seasoning. Mix it all together in a large bowl or directly in your baking dish, top with cheese if desired, and bake until bubbly.

You can easily make this dairy-free by skipping the cheese or using a dairy-free alternative. Want extra veg? Toss in some chopped peppers or courgettes.

Tried this recipe? I’d love to see your delicious creations! Tag me on Instagram @laurasglutenfreekitchenblog – I might even share your post!

Prep Time 20 mins

Cook Time 30 mins

Total Time 50 mins

Cooking Method: Baked, Hob

Cuisine: Mexican

Courses: Dinner, Lunch

Difficulty: Beginner

Description

This Gluten-Free Taco Rice Casserole is a cheesy, beefy, freezer-friendly meal that’s perfect for weeknights or meal prep! Packed with rice, beans, and taco flavour.

Ingredients

2 tbsp vegetable oil
1 onion, diced
1 garlic clove, minced
1 pound ground beef
1 can black beans or kidney beans, (rinsed and drained)
1 package of taco seasoning, (i used Old El Paso)
1 tsp fine sea salt
½ tsp ground black pepper
2 cups long grain white rice
½ cup sweet corn (tinned or frozen)
1 tin chopped tomatoes
½ cup shredded cheddar cheese
Sour Cream to serve

Instructions

1
Boil rice according to package instructions, drain.
2
Heat oil in a saucepan over medium heat. Once hot, add onion and garlic. Cook, stirring often, until softened, about 5 minutes.
3
Add ground beef, and continue cooking until no pink remains, about 5 minutes.
4
Add in the beans, corn, taco seasoning, salt, pepper, and tinned tomatoes stir together until it is completely combined. simmer for about 10 minutes on low heat
5
Add rice to a baking dish then top with the mince mixture and finish with the grated cheese. Bake at 180C for 10 minutes to melt cheese.
6
Remove from the oven and let the casserole sit for 5 minutes.
7
Once ready to serve, top with a tablespoon of sour cream.

Notes

Use leftover cooked rice to save time.

Feel free to swap in turkey mince or a vegetarian alternative.

Add jalapeños or chilli flakes for a spicier version.

Make it ahead for busy weeknights, potlucks, or postpartum meal prep!

Read it online: https://laurasglutenfreekitchen.com/recipe/gluten-free-taco-rice-casserole/