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Taco Black Bean and Rice Casserole
Yield: 8 people
Taco Black Bean and Rice Casserole - a quick and easy Mexican casserole! Can make ahead and refrigerate until ready to bake. Ground beef, taco seasoning, black beans, diced tomatoes and green chiles, tomato sauce, salsa, rice, sour cream, and cheddar cheese. Makes a ton!!! We LOVE this easy side casserole recipe!
Ingredients:
- 1 lb lean ground beef
- 1 (1-oz) packet taco seasoning
- 1/2 cup water
- 1 (15-oz) can black beans, drained and rinsed
- 1 (10-oz) can diced tomatoes and green chiles, drained
- 1 (8-oz) can tomato sauce
- 1 (8-oz) jar salsa/picante sauce (1 cup)
- 2 cups cooked rice
- 1 cup sour cream
- 2 cups shredded cheddar cheese, divided
Instructions:
- Preheat oven to 350º F. Lightly spray a 9x13-inch pan with cooking spray.
- In a skillet over medium-high heat, cook ground beef until no longer pink. Drain fat. Stir in taco seasoning and water. Cook for an additional 5 minutes, until the water is absorbed. Remove from heat.
- In a large bowl, combine black beans, diced tomatoes & green chiles, tomato sauce, salsa, rice, sour cream, and 1 cup cheddar cheese. Transfer to prepared pan.
- Spread taco meat over rice and top with remaining cup of shredded cheese.
- Bake, uncovered, for 25 to 30 minutes, until bubbly.
Notes:
- Can make in advance and refrigerate or freeze for later.
- To bake after freezing, thaw completely and bake as directed above.
- Can use any type of cooked rice you prefer.
- Can use any type of cheese you prefer in place of cheddar.
- Can substitute ground turkey for ground beef.
- Our favorite store-bought salsas are Mateo's, Kylito's, Pace Picante Sauce, and Pace Restaurant Style Salsa.