Taco Rice Bake with Queso | CookOS

Taco Rice Bake

Name: Taco Rice Bake with Queso
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6 servings
Cuisine: Tex-Mex
Ingredients: 2 bags taco rice mix; 1 cup beef broth; 1 jar (16 oz) chunky salsa; 16 oz water; 2 cups rotisserie chicken, shredded; 1 bag (8 oz) taco blend shredded cheese; 1 container (16 oz) queso dip; Tortilla chips, for serving

Taco Rice Bake is a no-fuss Tex-Mex casserole that layers packaged taco rice, rotisserie chicken, salsa, and melted cheese under a warm queso topping. It's a 30-minute crowd-pleaser that requires minimal prep.

🌍Tex-Mex 🏷️Taco bake 🏷️Rice casserole 🏷️Chicken casserole 🏷️Cheesy Easy dinner

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Total

Servings

Difficulty

Easy

Est. Cost

$17–$28

Recipe Source

View original recipe

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Ingredients

2 bags taco rice mix
1 cup beef broth
1 jar (16 oz) chunky salsa
16 oz water
2 cups rotisserie chicken, shredded
1 bag (8 oz) taco blend shredded cheese
1 container (16 oz) queso dip
Tortilla chips, for servingoptional

8 Ingredients

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Instructions

1
Preheat your oven to 350°F (175°C).
2
Pour two bags of taco rice mix into a glass baking dish.
3
Add the beef broth and the entire jar of salsa to the dish.
4
Fill the empty salsa jar with water and pour it into the baking dish.
5
Stir all the ingredients together until well combined.
6
Shred the rotisserie chicken and add it to the rice mixture, stirring to incorporate.
7
Sprinkle the taco blend cheese evenly over the top.
8
Cover the baking dish tightly with aluminum foil.
9
Bake for 45 minutes.
10
Carefully remove the dish from the oven and remove the foil.
11
Warm the queso dip in the microwave or on the stovetop.
12
Pour the warm queso over the top of the baked casserole.
13
Return the casserole to the oven, uncovered, and bake for a few more minutes until bubbly and golden.
14
Serve hot, optionally with tortilla chips for dipping.

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Tips & Notes

Pro tips

Use fresh salsa or drain jarred salsa slightly to prevent the rice from becoming watery during baking.
Warm the queso dip before topping if it's stiff; it spreads evenly and melts faster.
Stir the rice mixture once halfway through baking to ensure even hydration and prevent dry spots.
Top with tortilla chips just before serving so they stay crispy rather than softening in residual heat.

Substitutions

Taco rice mix → Spanish rice mix (adjust broth to package directions)
Rotisserie chicken → cooked ground turkey or shredded pork (1.5–2 cups)
Chunky salsa → mild or hot salsa, or pico de gallo (use less if very wet)
Queso dip → melted white American cheese or warm cheese sauce

Storage & make-ahead

Store covered in the refrigerator for up to 3 days. Reheat covered in a 350°F oven for 15–20 minutes.

Common Questions

Can I make this ahead?

Yes. Assemble the bake (without queso) up to 24 hours ahead, cover, and refrigerate. Add queso and bake when ready, extending bake time by 5–10 minutes if starting cold.