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Personal-Size Cheesy Taco Casseroles

I bet there is some statistician somewhere who has analyzed the great American potluck. If I had to guess, the breakdown would consist of 5% salads, 5% vegetables, 40% casseroles, 10% other non-casserole main dishes, 10% drinks, and 30% desserts.

Now, let’s break down that hypothetical 40% casserole number. 99.9% of them would have shredded cheese as the main ingredient and they would be maxing out all available extension cords.

There is a reason why casseroles are so beloved at potlucks. Everybody loves them. Plus, they are pretty easy to make ahead of time and reheat. Success. Success. Success.

This recipe takes a large sized baking pan taco casserole and shrinks it down into individual personal-sized taco casseroles. And, just like their grown up versions, everybody loves them. They’re pretty easy to make ahead of time and reheat.

Success. Success. Success.


Serves 6


  • 1 pound ground chuck
  • ½ teaspoon sea salt
  • ¼ teaspoon ground black pepper
  • 1 bag Riceland boil-in-bag white rice
  • Pam cooking spray
  • 1 cup refried beans
  • 2 cups shredded Mexican cheese
  • 1 cup salsa
  • ¼ cup shredded lettuce
  • 2 tablespoons sour cream



1. Brown ground chuck on medium-high heat with salt and pepper until thoroughly cooked. Turn off heat and set aside.

2. While browning meat, preheat oven to Bake 350 degrees.

3. While browning meat, boil water in medium-sized pot and add Riceland boil-in-bag rice, immerging bag completely. Boil for 10 minutes and drain. Cut open bag and add rice back to pot and set aside.

4. Place 6 ramekins (or ovenproof small bowls) on baking sheet and spray with Pam spray.

5. Layer each ramekin with refried beans, cheese, rice, cheese, ground beef, cheese, and salsa.

6. Bake for fifteen minutes and remove from oven. 

7. Top with shredded lettuce and a dollop of sour cream.

8. Serve and enjoy!


Post and recipe by Lyndi Fultz, nwafoodie