This Taco Rice Bake is loaded with taco meat, beans, Rotel, cheese, and rice. It's a full meal in one dish! There is a can of Rotel tomatoes in the casserole. If you are concerned about the heat, make sure to use a can of mild Rotel. We like to top the casserole with our favorite taco toppings - cheese, sour cream, jalapeños and guacamole! This a great change to our usual taco night!!
Taco Rice Bake
serves 6 to 8
- 2 cups instant white rice
- 2 cups water
- 1 pound lean ground beef
- 1 can Ranch Style beans
- 1 can Ro-tel tomatoes
- 2 tsp dried minced onion flakes
- 2 cups shredded cheddar cheese, divided
- 1 package taco seasoning
- 1 can (10.75-oz)cream of chicken soup
- 1/2 cup water
Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion flakes, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Remove from heat.
In a pot, bring 2 cups of water to a boil. Add instant rice. Cover and remove from heat. Let rice sit for 5 minutes, until all water is absorbed.
Stir cooked rice and 1 cup of cheddar cheese into beef mixture. Pour into prepared 9x13-inch pan. Top with remaining 1 cup of cheddar cheese.
Bake for 25 to 30 minutes. Top with your favorite taco toppings.
**I used instant white rice. You can use instant brown rice, just make sure to follow the directions on the package. You may also omit the instant rice and 2 cups of water and use 4 cups of cooked rice.**