Baked tacos and Spanish rice is a family favorite. It’s a simple recipe, the whole family loves. We love them with black beans, but you could always add meat with the beans or as a substitute. They are satisfying, and filling, and if you make a double batch you may have left overs! This is a great meal for taco Tuesday, or even lunch. You can make them as plain as you want, or add extra toppings to make it the perfect taco.
If we are having a busy day this is one of my go to meals because the ingredients are generally in our house, and they’re quick to make. Who doesn’t love a cheesy baked taco with a side of rice? In our house, all of our children like different things but they will always eat a taco, especially if it has cheese in it. If you’re one who loves to have meat you can always add ground beef, or ground turkey with the mixture.
Tips For Making Baked Tacos And Spanish Rice
- These can be made ahead! This recipe is perfect to make ahead and keep in the fridge for a busy weeknight.
- To make dinner even easier, double the recipe, and have it again the next night. Or this recipe can be used for other meals as well. Nachos, burritos, salads, quesadillas, burrito bowls, or whatever you can think of!
- You can use carnitas, ground beef, or ground turkey along with the bean filling or substitute meat for the beans. Either way, its delicious.
- Store bought tortillas will work or you can use my homemade tortillas recipe to make them even better. These tortillas are simple, and the best tortilla you will ever have! Make a double batch, freeze them, and then take them out when you need them.
Ingredients:
- Onion- white or yellow
- Garlic
- Black beans
- Corn
- Taco seasoning
- (Optional) choice of meat
- Enchilada Sauce
- Cilantro
- Chicken Broth
- Rice
- Tomato Sauce
- Olive Oil
- Tortillas-Make a double batch of my tortilla recipe and freeze the rest for later!
- Cheddar Cheese– Azure has THE BEST cheddar cheese!
How to Make Baked Tacos And Spanish Rice
Before I start cooking I like to have all my ingredients cut and ready to go. To start, to make both the tacos, and rice, cut the onion, cilantro, and mince the garlic. Measure out the corn, and beans, and have your meat browned and cheese shredded.
Start by adding olive oil to a pan till hot. Add onion, and garlic until fragrant. Add beans, frozen corn, taco seasoning, and already browned meat if using. Cook until warm and set aside.
Meanwhile, start your spanish rice by adding olive oil to a pan, and the rice until lightly browned.
When browned, add chopped onions, chicken broth, and tomato sauce.
Simmer the rice on low, with the lid on, stirring once for 15 min.
In each tortilla, add the bean mixture, shredded cheese, enchilada sauce, and top with cilantro. Place each tortilla in the baking dish. When finished, add a little more enchilada sauce, and shredded cheese. You don’t want to put too much enchilada sauce, or they will become soggy, and fall apart when you pick them up to eat them.
Place each tortilla in the baking dish. When filled, place in the oven and bake at 375 degrees for 10-15 minutes or until the cheese is melted.
Serve with spanish rice and any sides you prefer! We love adding guacamole, salsa, and sour cream.
Sides
- sour cream
- guacamole/avocados
- tortilla chips
- salsa
- hot sauce
Other Meal Ideas
- Nachos
- Burrito bowls
- Burritos
- Quessadilla
- Taco Salad
Baked Tacos and Spanish Rice
Satisfying baked tacos, and spanish rice the whole family will love! It's simple and quick, perfect for a busy weeknight!
Ingredients
Baked Tacos
- 2 cans black beans
- 1 cup frozen corn
- 2 garlic cloves minced
- 1 cup enchilada sauce
- 1 1/2 cup shredded cheese
- 1/3 cup cilantro chopped
- 1/2 onion chopped
- 5 tsp taco seasoning
- (optional) meat
- 8-10 tortillas
Spanish Rice
- 1 TBSP olive oil
- 1/2 onion yellow or white
- 2 cups chicken broth
- 1 cup basmati or jasmine rice
- 1 (15oz)can tomato sauce
Sides
- sour cream
- qualcamole/avocados
- salsa
- hot sauce
- tortilla chips
Instructions
- Start by adding olive oil to a pan till hot. Add onion, and garlic until fragrant. Add beans, frozen corn, taco seasoning, and already browned meat if using. Cook until warm and set aside.
- Meanwhile, start your spanish rice by adding olive oil to a pan, and the rice until lightly browned. When browned, add chopped onions, chicken broth, and tomato sauce.
- Simmer the rice on low, with the lid on, stirring once for 15 min.
- In each tortilla, add the bean mixture, shredded cheese, enchilada sauce, and top with cilantro. Place each tortilla in the baking dish. When finished, add a little more enchilada sauce, and shredded cheese. You don't want to put too much enchilada sauce, or they will become soggy, and fall apart when you pick them up to eat them.
Place each tortilla in the baking dish. When filled, place in the oven and bake at 375 degrees for 10-15 minutes or until the cheese is melted. Serve with spanish rice and any sides you prefer! We love adding guacamole, salsa, and sour cream.
Notes
*Before I start cooking I like to have all my ingredients cut and ready to go. Cut the onion, cilantro, and mince the garlic. Measure out the corn, and beans, and have your meat browned and cheese shredded.
*You can also add any meat you prefer or substitute meat for the beans.
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