Easy Taco Rice Casserole Food

TACO RICE CASSEROLE

Steps:

• 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 9x13 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 1/2 of the cheese on each pan.

7 LAYER TACO CASSEROLE RECIPE

Steps:

• In a large skillet, brown the ground beef over medium high heat until no longer pink. Drain any fat or excess liquid. Add taco seasoning and salsa and simmer for about 5 minutes, or until it starts to thicken.
• Spread refried beans in the bottom of a 9x13 casserole dish. Top with taco meat and cheese. Then place a single layer of Tostitos Bite Sizes Round Chips over the cheese.
• Bake at 400˚F for 15-20 min, or until the cheese is melted, the chips are extra crispy and the casserole is heated through.
• Top with shredded lettuce, tomatoes and sour cream to finish it off. Serve immediately. Enjoy!

CHICKEN TACO CASSEROLE

Steps:

• Preheat the oven to 350° and have ready a greased, 9x13" casserole dish.
• Add the Canola oil to a large sauté pan over medium-high heat, and allow it to come to temperature. Add the ground chicken, breaking it apart with a wooden spoon or spatula. Sprinkle TAK's Tex-Mex Spice Blend over the chicken, and sauté about 7 minutes, or until cooked through.
• Transfer the cooked chicken to the casserole dish, and add in the rice, black beans, taco sauce, half of the chopped green onions, 1 cup of Cheddar and 1 cup of Monterey Jack. Mix to combine.
• Top with the remaining Cheddar and Monterey Jack cheese, and cover with aluminum foil. Bake for 25 minutes covered. Remove the foil, and bake for 5 minutes more.
• Scatter diced tomatoes, cilantro and remaining green onions across the top of the casserole. Drizzle with Mexican crema (or sour cream), if desired. Serve and enjoy.

TACO RICE

Steps:

• In a large pot, bring chicken broth, tomato sauce, and taco seasoning to a boil.
• Stir rice into the pot, cover and remove from heat. Let the pot stand, covered, for 5 minutes.
• Stir in cheese and olives; mix well. Serve with sour cream.

EASY TACO RICE CASSEROLE

Steps:

• preheat oven 375.
• In a Medium pot heat and mix everything but salsa and cheese. Once heated,Pour salsa over rice mixture,top with cheese.
• bake 375 for 30 minutes.
• Serve with guac and chips,and a salad.

TACO CASSEROLE WITH RICE

Steps:

• Preheat oven to 350 degrees F. Spray a 9 x 13-inch baking dish with cooking spray and set aside.
• Cook beef and onion in a large skillet over medium-high heat until meat is no longer pink (about 5-7 minutes). Drain.
• In a separate bowl, stir together condensed soup, milk, taco seasoning and salt.
• Add cooked rice, soup mixture, tomatoes and corn to the cooked beef. Stir to combine. Transfer to prepared baking dish. Sprinkle cheese over top.
• Bake, uncovered, at 350 degrees F for 25-30 minutes, or until hot and bubbly. Top with crushed chips, allow to rest for 5 minutes, and then garnish with parsley, green onion or cilantro just before serving.

EASY RICE BAKE CASSEROLE

Steps:

• Preheat oven to 350 degrees F. Butter a large casserole dish.
• In a large pan over medium-high heat, saute onions with 2 tablespoons of butter and cayenne until translucent. Add the spinach and cook for 3 minutes. Set aside.
• In a large bowl, whisk together milk and eggs.
• Add the cheese, rice, parsley, thyme, basil and spinach mixture and combine well. Season with salt and pepper.
• Pour into prepared casserole dish and top with extra shredded cheese. Bake for 30 minutes and serve piping hot.

TACO RICE CASSEROLE

Steps:

• Preheat the oven to 375°F degrees.
• In a large pan, heat the olive oil over medium heat. Add the ground beef and cook it until it's no longer pink. Add the chili powder, cumin, garlic powder, dried oregano, salt, and pepper. Stir to coat the beef evenly in the spices.
• Add the enchilada sauce, canned tomatoes, rice and beans. Stir and bring the mixture to a simmer. Carefully transfer the beef and rice to a 9×13" baking dish. Cover it with foil and bake the casserole for 30 minutes.
• Remove the foil, stir the mixture, and bake the casserole uncovered for 10 to 15 minutes or until the rice is tender.
• While the casserole finishes baking, make the cheese sauce. Combine the cheese, cream, and cornstarch in a small saucepan. Warm it over medium heat, stirring frequently, until the cheese is melted and you have a creamy sauce.
• Drizzle the cheese sauce over the top of the casserole and sprinkle a 1/2 cup of shredded cheese over the top. Bake the casserole for five minute or so longer or until the cheese is melted. Let the casserole stand for five minutes before adding the rest of the toppings.
• Spread the chopped lettuce down the center of the casserole. Sprinkle the chopped tomatoes and cilantro over the top.

EASY TACO RICE

Steps:

• Finely dice the onion and mince the garlic. Add the onion, garlic, and cooking oil to a medium sauce pot. Sauté the onion and garlic over medium heat until the onions are soft and transparent.
• Add the uncooked rice, chili powder, cumin, and oregano to the pot. Continue to stir and cook for about 2 minutes to toast the rice and spices. You should hear the rice making crackling noises.
• Finally, add the water and salt, and give everything a brief stir. Place a lid on the pot, turn the heat up to medium-high, and allow it to come to a boil. As soon as it reaches a full boil, turn the heat down to low, or slightly above low, and let it simmer for 15 minutes.
• After 15 minutes, turn the heat off and let it sit for 10 minutes without removing the lid. After letting it rest for 10 minutes, fluff the rice with a fork. Sprinkle sliced green onions over top just before serving.

TACO RICE-A-RONI CASSEROLE

Steps:

• Preheat oven to 350ºF. Lightly spray a 9x13-inch baking dish with cooking spray.
• To prepare rice, melt butter in a skillet. Add rice mixture. Sauté over medium-high heat until golden brown.
• Slowly stir in water, seasoning packet, and diced tomatoes. Bring to a boil. Cover and reduce heat to low. Simmer 15 to 20 minutes, until the rice is tender.
• While the rice is cooking, brown ground beef in another skillet. Drain. Add taco seasoning, water, and salsa. Simmer for 5 minutes, until liquid has been absorbed. Remove from heat.
• In a large mixing bowl, combine cooked rice, taco meat, cream of chicken soup, sour cream, and black beans.
• Spread mixture into prepared pan. Top with shredded cheese.
• Bake uncovered for 30 minutes.

TACO RICE CASSEROLE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
• Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
• Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.

TACO RICE

Steps:

• In a medium saucepan, whisk together the chili powder, cumin, garlic powder, oregano, salt, tomato paste, and 3 cups of water.
• Add the rice and stir briefly to combine. Cover the pan, raise the heat to high, and bring to a full boil. Reduce the heat to low and simmer for 20 minutes.
• Remove the pan from the heat and let the rice stand, undisturbed, for 20 minutes more.
• Remove the lid, fluff the rice with a fork, and serve.