Taco Rice Casserole

• servings: 12 servings
• active time: 15 minutes
• total time: 40 minutes

Ingredients

1 pound ground beef

1/2 onion (chopped)

1 can/bag Southwest corn

2 cans black beans (drained and rinsed)

1 can Rotel

1 packet taco seasoning

1 tsp salt

4 cups Spanish rice (2 bags 90-second)

Shredded cheddar cheese (sprinkling on top)

Directions

First brown your ground beef. Add in chopped onions and cook until soft.

Stir in taco seasoning.

Add corn, tomatoes and beans.

Put rice into the bottom of the pan spreading it out evenly.

Spoon the meat mixture over the rice.

Top with the cheese.

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.

Nutrition

• Calories: 256 kcal
• Total Fat: 2 g
• Cholesterol: 41 mg
• Sodium: 283 mg
• Total Carbohydrate: 35 g
• Dietary Fiber: 6 g
• Total Sugars: 4 g
• Protein: 24 g