Go Back

Taco Rice Casserole

Christine of I Dig Pinterest
Print Recipe Pin Recipe

Ingredients
  

  • 1 lb. ground beef
  • 1/2 yellow onion diced
  • 2 tsp. minced garlic
  • 1 jalapeno seeds and membranes removed, diced finely
  • 2 Tbsp. taco seasoning
  • 1 can 15.25 oz black beans, rinsed and drained (you can also sub kidney or pinto beans)
  • 1 can 10 oz Rotel (diced tomatoes and green chiles, undrained)
  • 2 cans 16 oz total tomato sauce
  • 3 c. cooked white rice
  • 2 c. shredded cheddar cheese
  • Lettuce tomatoes, sour cream, salsa, olives, tortilla chips, etc. for topping

Instructions
 

  • Preheat the oven to 350 degrees Fahrenheit and lightly coat an 8"x8" pan with nonstick cooking spray.
  • In a large skillet or dutch oven over the stove top, brown ground beef with diced onion, minced garlic and diced jalapeno, breaking the meat up as you cook. Cook until the meat is no longer pink. Drain fat.
  • Sprinkle taco seasoning over the top of the meat mixture and stir it in.
  • Add black beans, Rotel, tomato sauce and cooked white rice and stir all together.
  • Spread mixture into prepared pan. Pan will be full. Cover with foil and bake for about 25-30 minutes, or until casserole is completely warmed through. Then remove foil, add shredded cheddar and return to the oven to bake for an additional 5 minutes, or until the cheese is melted.
  • Serve with your favorite taco toppings.