Taco Rice Bake
Taco Rice Bake - loaded with taco meat, beans, Rotel, cheese, and rice. It's a full meal in one dish! 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!!
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!!
Yield: serves 6 to 8

Taco Rice Bake
prep time: 15 MINScook time: 25 MINStotal time: 40 mins
ingredients:
- 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
instructions:
- Preheat oven to 350ºF. 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 1/2 cup 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.**
All images and text ©Plain Chicken, Inc.


Looks SO good!
ReplyDeletefantastic!!! desperate for a PRINT button =)
ReplyDeleteClick on "(Printable Recipe)" - every recipe on the site can be printed by clicking on Printable Recipe
DeleteDo you suggest drain the ranch beans?
ReplyDeleteAny substitute for ranch beans? Can't get them in Canada
ReplyDeleteBlack Beans would be great
DeleteHi Stephanie, I made this tonight, it was easy to make and tasted great. will be making this again, thanks for posting the recipe
ReplyDeleteI made this last night and it was a hit with my wife and daughter! Definitely on the keeper list! Thank you!
ReplyDeleteThinkin about making this tonight. I have a 1yr old rotel is a little to much for him. Think I'm going to substitute that for regular diced tomatoes.
ReplyDeleteI got confused and added 2 cups of water instead of 1/2 cup of water to the meat. Hope it still works right
ReplyDeleteThank you for this recipe! I first made this almost a year ago and it was great. I made it again tonight and again, GREAT! I use black beans and regular white rice (not instant). It is so good. This time I used hatch chili that was chillin in my freezer and basmati rice. I never add any water to the pan with the soup/seasoning/meat, etc. It turns out SO good! This would make a great dish if put into a crockpot and served with wedges of soft shell tacos.
ReplyDeleteLove this recipe! To make it ahead of time, can I just cook it all on the pan the night before, store in the fridge and then put it in the oven the next day?
ReplyDeleteThat should be just fine.
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