Taco Casserole

This delicious blend of rice and beans, mixed with some choice spices, is a fantastic one-pan dinner that you could easily turn into nachos or tacos!

Cooking Tip

Scooping these ingredients over chips will make delicious nachos. Just don't forget some sour cream or guacamole!

Yield6 Servings

Serving size1.00 Cups

Perfect forKid-friendly, One-pot, Quick & easy

Dietary preferencesGluten Free

Ingredients

1 lb ground beef
1 can black beans, drained
1 cup rice
1 red bell pepper, seeded and diced
2 cups chicken stock
1 cup Colby Jack cheese
1/4 cup cilantro, chiffonade
1 tbsp cumin
1 tsp onion powder
1 tsp garlic powder
1 tsp coriander
Salt and pepper to taste

Directions

In a medium skillet on medium-high heat, brown the ground beef while crumbling it apart with a cooking utensil. Add the red pepper about halfway through the browning process, then salt and pepper both ingredients and cook until the beef is not pink and the peppers are soft.
Stir in the rice, seasonings, beans, and stock to the pan. Turn the heat down to medium-low and cover with a lid, cook for about 15 minutes then test the rice for tenderness.
Remove the lid and turn off the heat, then top with cheese and cilantro before serving.

Nutrition facts (per serving)

488Calories

25.0 Total Fat (g)

12.0Saturated Fat (g)

620.0Sodium (mg)

37.0Carbs (g)

5.0 Dietary Fiber (g)

27.0Protein (g)

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Taco Casserole

Ingredients

Directions

Nutrition facts (per serving)

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