Mexican Taco Casserole Recipe

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Mexican Taco Casserole

Bobbie Wardenton

By
@BJWard32533

My husband had this at a family reunion and loved it so much HE asked for the recipe. I made a few adjustments (adding the beans and the corn) to pep up the "meal" factor but you could leave them out if you preferred to serve them as sides, etc.
I usually serve this with a guacamole salad.


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Rating:

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Serves:

8-10

Ingredients

2 lb
ground chuck
1 lb
yellow rice (family pack)
1 small
onion, chopped
2 pkg
taco seasoning
2 can(s)
rotel tomatoes
1 can(s)
pinto beans, drained
1 can(s)
whole kernel corn, drained
16 oz
cheddar cheese, shredded
16 oz
sour cream, optional

Directions Step-By-Step

1
Cook yellow rice as directed.
2
Brown crumbled ground chuck, drain and return to pan.
3
Add onions to meat and saute until softened.
4
Add taco seasoning to meat, stirring to coat.
5
Add rotel tomatoes, pinto beans, and corn to meat mixture, heating until it starts to boil.
6
Layer into casserole dish in the following order:
Small amount of meat mixture to prevent sticking
1/2 of the cooked rice
1/2 of the meat mixture
1/2 of the cheddar cheese, shredded
remaining cooked rice
remaining meat mixture
remaining cheddar cheese, shredded
7
Bake at 350 degrees until cheese melts.
8
Top each portion with sour cream if desired.

About this Recipe

Regional Style: Mexican
Other Tag: Quick & Easy