Taco Casserole
A simple Tex-Mex dinner that’s perfect as family dinner for busy nights – This Healthy Taco Casserole is a winner!
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 35 minutes
- Yield: 12 servings 1x
- Category: lunch, dinner
- Method: stovetop, oven
- Cuisine: Tex-Mex
Ingredients
Scale
Rice:
2 cups jasmine rice
4 cups broth
Taco meat:
1/2 large yellow onion
Optional: 1-3 jalapeños, diced (de-seeded)
2 lbs ground beef
2/3 cup broth or water
2 pouches mild Siete taco seasoning (2.62oz)
Additional:
1 (15oz) can black beans, drained and rinsed
2 cups salsa
3 cups shredded cheese (280g)
To serve:
Chips, cilantro, sour cream, salsa, guacamole or avocado
Instructions
- Preheat the oven to 350ºF.
- Make 6 cups of rice: Thoroughly rinse 2 cups of jasmine rice then transfer to a pot. Add 4 cups of broth and bring to a boil. Reduce the heat to a simmer, cover with a lid, and cook for 15 minutes.
- Make the taco meat: Preheat a large skillet to medium-high heat with some avocado oil or grass-fed tallow. Add the diced onion, jalapeno, and a few pinches of salt and cook for a few minutes to soften. Add the ground beef and cook, breaking it up, for about 6-8 minutes until no longer pink. Pour 2/3 cup of broth or water into the skillet and add the 2 pouches of siete taco seasoning. Fold it all together to incorporate. Remove from heat.
- Transfer the rice to the bottom of a 9×13 baking dish. Lightly press down into an even layer.
- Drain and rinse a can of black beans and dump on top of the rice layer. Spread it out.
- Spread 2 cups of salsa over the black beans.
- Stir up the taco meat again if needed to re-incorporate any rogue sauce, then scoop the taco meat mixture on top of the casserole and spread it out.
- Top with shredded cheese.
- Bake for 15-20 minutes until the cheese is melted.
- Serve on a plate or in a shallow bowl and top with tortilla chips, sour cream, cilantro, guac or avocado, salsa, etc.
Find it online: https://homecookedliving.com/healthy-taco-casserole/
