Taco Casserole (Beef) Recipe

(UPDATED 5/16/2013): In my haste, I realized I wasn’t too thorough with this recipe, so I’ve added some more details.  Also, I made a mistake on the rice, so the photo of my recipe card is not quite right!!  I meant for it to be 3-4 cups COOKED rice… and really, it should be more like 2 cups, maybe 3 if you really like rice 🙂

I found these great (FREE) PDF Fill-in and Print Recipe Cards from Love vs. Design.  I love the style and how easy it is to type everything in without it looking messy.  It’s a great design, well-thought design.  This is the first recipe I printed out.  This is one of those fail-proof go to meals, which is very important to me… I’m admittedly not the best or most creative cook, but I’m learning!  It’s so addicting and delicious and you can easily modify it to fit your own lifestyle/make it a little healthier.  It’s the BEST leftover.  Yum.

Taco Casserole (Beef)

1 lb. lean ground beef
2 c. rice (COOKED amount) – I like to use brown rice, but white is good too!
1 can chili beans (drained)
1 can green chiles
1 can mild Rotel
1 c. chicken broth
1 can cream of chicken
1-2 c. shredded cheddar cheese
garlic powder
onion powder
chili powder
salt & pepper

1. Brown beef and season to taste (salt, pepper, chili powder, garlic powder, onion powder, cumin).  Spread beef along the bottom of a baking dish (9×13 or whatever you like… I like to use a deep pyrex casserole dish).  Pour 1/2 cup chicken broth over the beef.
2. Prepare rice as indicated on package.  Add green chiles, rotel, cream of chicken and 1/2 cup chicken broth to rice.  Season to taste using listed spices (I’m pretty generous with the spices…).  Layer rice mixture on top of beef and spread evenly.
3. Pour chili beans over the rice mixture and spread evenly.
4. Top with shredded cheese and bake.

Bake at 375 until cheese is melted and slightly bubbling along the edges (approx. 20 min.)
Serves 6.

I like to garnish this with a little sour cream or greek yogurt, diced tomatoes and shredded lettuce.


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