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Total Time
55mins
Prep 20 mins
Cook 35 mins

Found this recipe on Pinterest. It was very good and super easy! I made for my dad since he doesn't eat meat and he loved it! Recipe from: http://www.loveveggiesandyoga.com/2011/05/cheesy-taco-casserole.html

Ingredients Nutrition

  • 473.18 ml cooked rice (cook 1 c dry rice with 2 c water for a 2 c rice yield)
  • 340.19 g salsa
  • 29.58 ml taco seasoning (about 1/2 packet of commercially prepared taco seasonings, or the whole packet if you want extra tac)
  • 236.59 ml sour cream
  • 473.18 ml cheese, shredded
  • 118.29 ml cheese, shredded
  • Optional

  • 236.59 ml diced veggies such as carrot, bell peppers, olives, mushrooms, onions (whatever you add to tacos)
  • Optional

  • beans (red, black, pinto, etc or use salsa that is corn and bean based)

Directions

  1. After cooking the rice, combine all the other ingredients with the rice in a large bowl and stir until combined.
  2. Pour mixture into a foil-lined 9 x 13 pan.
  3. Sprinkle remaining 1/2 shreeded cheese on top.
  4. Bake at 375 F for approximately 35-40 minutes, or until cheese and the top is beginning to brown.
  5. *If you added extra beans, veggies, or your salsa was watery, this could lengthen cooking time.
  6. Allow casserole to rest and cool for about 10 minutes to make slicing easier.
  7. ~ Store leftovers in fridge or freeze squares in individual sized containers in the freezer for your a homemade, fast, “tv dinner”.