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Taco Rice Casserole
Ingredients
4 pounds Ground Beef2 Onion chopped
4 cups Corn
4 cans Black Beans drained and rinsed
4 cans Diced Tomatoes with Green Chilis
2 Package of Taco Seasoning (or 4 tablespoons of homemade seasoning)
2 tsp Salt
8 cups Cooked Rice (I used regular that I cooked but you can use any)
6 cups Shredded Cheddar Cheese
Instructions
First brown your ground beef. Add in chopped onions and cook until soft.Stir in Taco seasoning seasoning.
Add corn, tomatoes and beans.
Spray 2 9×13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
Spoon the meat mixture over the rice.
Top with the ½ of the cheese on each pan.
If you want to eat it right away:
Bake covered at 350 degrees for about 25 minutes until cooked through.
If you want to freeze it:
Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
RECIPE NOTES
My recipe is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals. If you don’t want to do that, just cut the recipe in half.