Taco Rice Casserole
Easy, cheesy, and full of taco goodness. Just dump, bake, and enjoy!
Servings: 6 Servings
Ingredients
- 1 pound lean ground beef
- 2 cups uncooked Minute Rice
- 1 (10-ounce) can Rotel
- 1 (1-ounce) package taco seasoning
- 2 cups beef broth
- 1 ½ cups shredded Mexican cheese blend
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Spray a 13 x 9 x 2-inch baking dish with non-stick cooking spray and set aside.
- In a large skillet, cook and brown 1 pound lean ground beef for 7-8 minutes until no longer pink.
- Add the cooked beef to the prepared pan, followed by the 2 cups uncooked Minute Rice, 1 (10-ounce) can Rotel, and 1 (1-ounce) package taco seasoning.
- Pour in 2 cups beef broth and stir to combine. Make sure the taco seasoning is mixed well and the rice is submerged in the liquids.
- Top with 1 ½ cups shredded Mexican cheese blend, cover with foil, and bake for 20 minutes. Remove the foil and bake an additional 5 minutes to melt and brown the cheese on top! Enjoy with your favorite taco toppings!
Notes
- In the Refrigerator: Store the cooled leftovers in an airtight container for 3-5 days.
- In the Freezer: Freeze in a sealed container for up to 3 months. Thaw in the fridge overnight.
- To Reheat: Microwave individual portions or warm in the oven at 350°F. Add a splash of broth if it seems dry.
Nutrition
Calories: 319kcal | Carbohydrates: 24g | Protein: 26g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 534mg | Potassium: 337mg | Fiber: 1g | Sugar: 0.4g | Vitamin A: 200IU | Vitamin C: 0.1mg | Calcium: 202mg | Iron: 4mg
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