This taco rice casserole is fantastic. The majority of the components are typically on hand, and it is simple to create. Add a few dashes of hot sauce to heat it up.
| Prep Time: | 15 mins |
| Cook Time: | 55 mins |
| Additional Time: | 10 mins |
| Total Time: | 1 hr 20 mins |
| Servings: | 6 |
| Yield: | 1 2-quart casserole |
Ingredients
- 1 pound ground beef
- 1 cup chopped celery
- ½ cup chopped onion
- 1 (14.5 ounce) can diced tomatoes
- 1 ¼ cups water
- 1 cup uncooked long-grain rice
- 1 cup salsa
- 1 (4.5 ounce) can diced green chilies, drained
- ¼ cup sliced black olives
- 1 ½ teaspoons beef bouillon granules
- 1 teaspoon chili powder
- 1 teaspoon Worcestershire sauce
- ¼ teaspoon ground black pepper
- ½ cup shredded Cheddar cheese
Instructions
- 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.
- For extra flavor, add 2 cloves chopped garlic when browning the meat.
- You can substitute ground pork for the ground beef or use a mixture of the two.
Nutrition Facts
| Calories | 342 kcal |
| Carbohydrate | 34 g |
| Cholesterol | 58 mg |
| Dietary Fiber | 3 g |
| Protein | 20 g |
| Saturated Fat | 6 g |
| Sodium | 973 mg |
| Sugars | 5 g |
| Fat | 14 g |
| Unsaturated Fat | 0 g |
Reviews
Would be 5 stars but I made changes. Used beef broth in lieu of water/boullion; omitted worcester and celery; added garlic and salt; used 7 oz can diced chilis and 2.25 oz can sliced olives. I served with diced onion, jalapeno, and cilantro and tortilla chips which were crushed on top, used to dip, and eaten as a side. This was easy to make with ingredients I had on hand. It was easily reheated and given rave reviews by hungry men who had been working in the garage until late at night. Definitely a keeper!!