All the flavors of a taco neatly baked in to a casserole. My only problem with this recipe is that because it uses cans you can’t halve it really neatly unless you’re making something with the other half of those cans and this really makes eight full servings of food and I tend to enjoy it the first three times and then get bored and it doesn’t freeze particularly well.
Taco Rice Bake
Ingredients
1 onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 bell pepper, diced
½ tbsp chili powder
¾ tsp salt
1 cup corn
15 oz canned tomatoes with chilies
15 oz canned black beans, drained
2 cups cooked white rice
½ tsp cumin
½ tsp garlic powder
¼ tsp dried oregano
1 tsp salt
2 tbsp tomato paste
2 cups cheddar, shredded
Directions
Ingredients
Ingredients
1 onion, diced
2 cloves garlic, minced
1 jalapeño, diced
1 bell pepper, diced
½ tbsp chili powder
¾ tsp salt
1 cup corn
15 oz canned tomatoes with chilies
15 oz canned black beans, drained
2 cups cooked white rice
½ tsp cumin
½ tsp garlic powder
¼ tsp dried oregano
1 tsp salt
2 tbsp tomato paste
2 cups cheddar, shredded