My dad loved making guacamole with cottage cheese, and he passed this recipe down to my sisters and me. The cottage cheese gives it a slight twist over the usual guacamole dip, but it’s still really tasty! Offer alongside vegetables or chips.
| Prep Time: | 10 mins |
| Cook Time: | 25 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 1 pound lean ground beef
- 2 (8.8 ounce) pouches UNCLE BEN’S® Ready Rice® Garden Vegetable
- 1 (1.25 ounce) package sodium-reduced taco seasoning
- ¾ cup water
- ½ cup shredded Cheddar cheese, divided
- 2 roma (plum) tomatoes, seeded and chopped
- 1 avocado – peeled, pitted and sliced
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Lightly oil a 10-inch round baking dish.
- Heat a 10-inch non-stick skillet over medium heat. Cook ground beef, breaking up chunks, until until browned throughout, about 10 minutes. Drain off fat.
- Stir in tomatoes, taco seasoning, and water and bring to a low simmer; simmer about 5 minutes.
- Cook rice according to package directions.
- Stir together ground beef mixture, rice, and 1/4 cup cheese. Spread into prepared baking dish.
- Top with remaining cheese and bake until cheese is melted and bubbly, about 10 to 15 minutes .
- Serve with your favorite toppings such as chopped tomatoes or avocado slices, if desired.
Nutrition Facts
| Calories | 561 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 94 mg |
| Dietary Fiber | 5 g |
| Protein | 30 g |
| Saturated Fat | 10 g |
| Sodium | 1463 mg |
| Sugars | 1 g |
| Fat | 35 g |
| Unsaturated Fat | 0 g |
Reviews
I made less tomato but easy and very yummy
One of my kids devoured this. I made some changes and I would make a couple more before having this again. I didn’t have the rice they called for so I just made my own white rice and added a can of corn, can of black beans and a can of no-salt added diced tomatoes. I should have increased the seasoning; but I was afraid to over-do it. I also added extra rice and cheese. Since it was a little bland I drizzled taco sauce over the top. I enjoyed it a lot that way. In the future i will increase the taco seasoning and watch that I don’t add too much rice.
Just not as good as I thought that it would be. It was just okay but I would not make it again.
Made double rice and 1 pound gr beef w taco seasoning. Layered on round pan, topped w cheese and baked for 5-10 min. Served in lettuce wrap with pico and guac. Fine.
I grew up in Okinawa, Japan, where a very favorite dish was called Tako Raisu (Taco Rice)…it genesis’d from WWII and all the Americans on the island after the war was over. This dish reminds me of exactly that one, although this one is baked…I am in love with it, and it will remain part of our family’s go-to meals. I made a few changes/additions: used 1 pouch of Uncle Ben’s Natural Whole Grain Brown rice (only one pouch not two as the recipe calls for), and I added black beans and corn. Served with sour cream. LOVE! Thank you, Uncle Ben’s!
We thought this was really good! Very quick and easy meal, perfect for a busy weeknight! I think if you wanted an even quicker meal, you could skip the oven and just melt the cheese in the skillet.
Turned this into a taco salad by baking a tortilla into a bowl/shell, layering it with chopped lettuce, and then topping with the rice-beef mixture and garnishes. This certainly came together quickly, and I think the recipe itself is good, my only disappointment was with the rice itself (which also is very high in sodium). The Garden Vegetable Ready Rice certainly is not inexpensive in relation to cooking your own rice, and although it had carrots, peas, and corn in it, I couldn’t taste them and visually you really couldn’t see them either (we do eat with our eyes). The good taco flavor certainly is there, and this is not to say that we didn’t enjoy this, but I think I’d simply use regular Uncle Ben’s long grain rice for this recipe and get the sodium under control. But I also have to say that Ready Rice certainly is easy and fast and may just be what many families are looking for.
I enjoyed this dish very much! I would wrap the bake in lettuce wrap as a healthy options and for added crunch. It’s not the prettiest dish but quick and easy for a school night!
Absolutely family-friendly in taste and speed of preparation. Versatile as a casserole, on top of greens, rolled up in a tortilla, or added to beef broth for a soup. Uncle Ben’s pouch rice did not taste chemically or have that weird “processed foods” texture. Now that accolades have been written, here’s how I view the recipe from my preference. I found that this recipe is nothing more than 10 minute Spanish rice with the sodium content connected to prepackaged foods. That, in itself, is reason I would not purchase this product, but I respect everyone’s needs and opinions. If you use this product, I suggest “making it your own” by add-ins – veggies, olives, more distinct spices. Thank you, Uncle Ben’s Rice, for the opportunity to test your recipe and product.
This is so quick, easy and absolutely yummy. I did make two small changes. I didn’t want to crank up my oven because it was so hot and humid, so I simply cooked it on the stovetop. Also, I added the tomatoes at the end and not into the meat mixture. I served it as a salad which worked perfectly for us. We loved it.
This went together very quickly and was tasty. I generously scooped the bake onto a salad for a delicious taco salad, my husband filled a soft taco shell. Using pre-mix, pre-cooked ingredients is not usually how I cook, but this will do when a quick meal is needed.