mexican taco casserole
(1 RATING)
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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prep time
cook time
method
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yield
8-10 serving(s)
Ingredients
- 2 pounds ground chuck
- 1 pound yellow rice (family pack)
- 1 small onion, chopped
- 2 packages taco seasoning
- 2 cans rotel tomatoes
- 1 can pinto beans, drained
- 1 can whole kernel corn, drained
- 16 ounces cheddar cheese, shredded
- 16 ounces sour cream, optional
How To Make mexican taco casserole
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Step 1Cook yellow rice as directed.
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Step 2Brown crumbled ground chuck, drain and return to pan.
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Step 3Add onions to meat and saute until softened.
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Step 4Add taco seasoning to meat, stirring to coat.
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Step 5Add rotel tomatoes, pinto beans, and corn to meat mixture, heating until it starts to boil.
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Step 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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Step 7Bake at 350 degrees until cheese melts.
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Step 8Top each portion with sour cream if desired.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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