Cheesy Beef and Rice Taco Bake

I think this the EASIEST and MOST SCRUMPTIOUS way to serve tacos! Maybe I should have called this Open-Faced Tacos? That's basically what it is - everything you need to stuff into tortillas, baked into a casserole. It makes life so deliciously easy. Savory beef, spooned over seasoned rice and topped with cheese before baking. When you're ready to serve, just grab the soft and crunchy tortillas and go to town!

Culinary simplicity at its finest. I used a handful of pantry staples to season the beef AND the rice (onion powder, garlic powder, chili powder, cumin, and oregano). It all comes together beautifully, and quickly. That said, if you want to use a packet of taco seasoning mix, feel free! Also, notice that I added ketchup to the beef mixture - don't think I'm crazy; I think it adds a great depth of flavor (trust me, it really does and you probably have ketchup anyway).

Want to prep ahead? Terrific. Prepare the casserole as directed and cover with plastic wrap before baking. Refrigerate for up to 24 hours. Remove the casserole from the refrigerator 30 minutes before baking and replace the plastic wrap with foil. Bake as directed below.

Cheesy Beef and Rice Taco Bake

1 cup white or brown rice
2 cups beef broth or water
1 tablespoon butter
1 teaspoon onion powder, divided
1 teaspoon garlic powder, divided
Salt and ground black pepper
1 pound lean ground beef
1 tablespoon chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1/4 cup water (or beef broth if you have some leftover from the rice)
3 tablespoons ketchup
1 cup shredded Mexican cheese blend or cheddar cheese, or a blend of cheddar and mozzarella
Chopped scallions for serving, optional
Fresh cilantro leaves for serving, optional

Preheat the oven to 350 degrees.
In a small saucepan, combine the rice, broth, butter, 1/2 teaspoon of the onion powder, 1/2 teaspoon of the garlic powder, and 1/4 teaspoon each salt and black pepper. Set the pan over high heat and bring to a boil. Reduce the heat to low, cover and cook for 15 to 20 minutes, until the liquid is absorbed and the rice is tender.
Meanwhile, brown the beef in a large skillet over medium-high heat, breaking up the meat as it cooks. If necessary, drain away any fat and return the beef to the skillet. Add the chili powder, cumin, oregano, remaining onion powder, remaining garlic powder, and 1/4 teaspoon each salt and black pepper. Stir to coat the beef. Stir in the water (or broth) and ketchup and bring to a simmer. Reduce the heat to low and simmer for 2 to 3 minutes, until the liquid is absorbed.
Transfer the rice to a shallow baking dish and spread out in an even layer. Spoon the beef mixture over the rice. Top with the cheese. Cover with foil and bake for 10 minutes. Uncover and bake for 5 more minutes, until the cheese melts.
Top with scallions and cilantro before serving if desired.

Serves 4