Growing up, I always adored these crispy, roasted potatoes that were just a little bit spicy. If only I had realized how simple they were to build back then!
| Prep Time: | 15 mins |
| Cook Time: | 40 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- cooking spray
- 2 teaspoons olive oil, or to taste
- ½ onion, chopped fine
- 2 cloves garlic, minced
- 2 pounds ground beef
- 1 (1 ounce) packet taco seasoning mix
- 4 cups cooked rice
- 1 (16 ounce) package southwestern-style mixed frozen vegetables
- 1 (15 ounce) can kidney beans, rinsed and drained (Optional)
- 2 cups shredded sharp Cheddar cheese, divided
- ½ cup salsa
- ¼ cup sliced Kalamata olives
Instructions
- Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
- Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
- Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
- Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.
Nutrition Facts
| Calories | 567 kcal |
| Carbohydrate | 48 g |
| Cholesterol | 101 mg |
| Dietary Fiber | 6 g |
| Protein | 34 g |
| Saturated Fat | 12 g |
| Sodium | 805 mg |
| Sugars | 2 g |
| Fat | 26 g |
| Unsaturated Fat | 0 g |
Reviews
very good recipe. you can easily tweak the ingredients for more spice or change the protein. great for breakfast or dinner
Both my husband and my mother liked this dish. We had it as a casserole dish the first night and then the second night we used it to make burritos. It also makes a good taco salad topping. The only thing I will do different next time is to add a second packet of taco seasoning, thought it could use more flavor for the amount of volume it makes. I had tried a different Mexican rice before that used uncooked rice which was baked in the oven, but I much preferred this recipe. Was easy to make the rice in the instant pot and keep it hot while preparing the rest of the dish.
I had to tone down some of the spice for my daughter who has reflux. It was tasty to her and happy to have another recipe she can enjoy. Next time I would use more of the taco packet than I did to make it for her.
I took it to a party as a Mexican side dish, but everyone thought it was a dip for tortillas! They loved it!
I scaled this to half as there was only four of us….it still made a ton! This is a great ‘make once eat twice’ meal. Great as a taco salad!