Taco Rice Casserole
Description
This casserole is so yummy, your family will want to lick their plates. It's very easy to prepare and very economical. Make one for now and freeze the second one for another night.
Ingredients
2 lb. ground beef or turkey
1 onion, chopped
1 zucchini, shredded, optional
2 c. corn
2 cans black beans, drained and rinsed
2 cans diced tomatoes with green chilis (Ro-tel)
1 Taco seasoning packet
salt, to taste
4 c. cooked rice
shredded cheese of choice
crushed tortilla chips, for serving
Directions
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Brown the ground meat of choice; discard any excess grease; add onion and zucchini; cook until softened; stir in Taco seasoning; add corn, tomatoes and beans.
Preheat oven to 350 degrees. Spray two 9x13 pans with non-stick cooking spray.
To both pans: add 2 c. cooked rice, spreading out evenly; evenly spread the meat mixture over rice; top with the shredded cheese. Cover with aluminum foil.
Bake for about 25 minutes until cooked through.
Sprinkle on crushed tortilla chips on top right before serving.
If wanting to freeze the casserole before baking:
Cover unbaked casserole with foil. Freeze. To reheat, let thaw overnight in refrigerator. Bake at 350 degrees for 45 minutes covered with the foil; remove foil; bake until top is nice and brown.
6 servings per pan.
Tip: make and bake 1 to enjoy now and freeze the second one for later.