mexican taco casserole
(1 rating)
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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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(1 rating)
yield
8 -10
Ingredients For mexican taco casserole
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2 lbground chuck
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1 lbyellow rice (family pack)
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1 smonion, chopped
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2 pkgtaco seasoning
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2 canrotel tomatoes
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1 canpinto beans, drained
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1 canwhole kernel corn, drained
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16 ozcheddar cheese, shredded
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16 ozsour cream, optional
How To Make mexican taco casserole
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1Cook yellow rice as directed.
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2Brown crumbled ground chuck, drain and return to pan.
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3Add onions to meat and saute until softened.
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4Add taco seasoning to meat, stirring to coat.
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5Add rotel tomatoes, pinto beans, and corn to meat mixture, heating until it starts to boil.
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6Layer 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
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7Bake at 350 degrees until cheese melts.
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8Top each portion with sour cream if desired.
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