Cheesy Taco Casserole

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READY IN: 55mins
SERVES: 12
UNITS: US

INGREDIENTS

Nutrition
  • 2
    cups cooked rice (cook 1 c dry rice with 2 c water for a 2 c rice yield)
  • 12
    ounces salsa
  • 2
    tablespoons taco seasoning (about 1/2 packet of commercially prepared taco seasonings, or the whole packet if you want extra tac)
  • 2
    cups cheese, shredded
  • 12
    cup cheese, shredded
  • Optional
  • 1
    cup 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)
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DIRECTIONS

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