TACO RICE CASSEROLE
A crowd-pleaser if there ever was one, this Taco Rice Casserole will be loved by everyone! This freezer-friendly baked rice dish is made with ground beef, beans, peppers, and salsa and it's so delicious. It's optionally dairy-free and customizable based on what toppings you add to it after it's cooked. Trust us, you're going to want to make this one.
Servings: 4 -6
Ingredients
- 2 tablespoons avocado oil divided
- 1 onion diced
- 3 garlic cloves minced
- 1 bell pepper stem removed and diced
- 1 pound ground beef
- 1 15-ounce can black beans, rinsed and drained
- 1 tablespoon taco seasoning
- 1 teaspoon fine sea salt
- 1/2 teaspoon ground black pepper
- 1 cup long grain white rice rinsed well and drained
- 1 cup red salsa
- 1 1/2 cup chicken or beef broth
- ½ cup shredded cheddar cheese optional
For serving:
- Avocado
- Diced Tomatoes
- Cilantro
Instructions
- Pre-heat oven to 400ºF.
- Heat oil in a large oven-safe skillet over medium heat. Once hot, add onion, pepper and garlic. Cook, stirring often, until softened, about 5 minutes.
- Add ground beef, and continue cooking until no pink remains, about 5 minutes.
- Add in the black beans, taco seasoning, salt, pepper, white rice, salsa and chicken broth and stir together until it is completely combined.
- Cover the skillet and cook in the preheated oven for 35-45 minutes, until the rice is no longer hard, and nearly cooked through. Remove from the oven and let the casserole sit, covered for 5 minutes. If using cheese, preheat the broiler. Then, top with cheese, and place under the broiler for 2-3 minutes, until melted.
- Once ready to serve, top with optional garnishes.
Nutrition
Serving: 1/4 | Calories: 491kcal | Carbohydrates: 39g | Protein: 32g | Fat: 18g | Saturated Fat: 5g | Sodium: 1500mg | Fiber: 10g | Sugar: 10g