Taco Casserole
- Number of Servings: 6
Ingredients
16 oz Ground beef, lean 1.5 cup Beans, black .5 cup, chopped Onions, raw 1 cup Del Monte Petite Cut Diced Tomatoes 2 cup White Rice, long grain, cooked 1 cup, shredded Cheddar Cheese
First brown your ground turkey. Add in chopped onions and zucchini (this is optional but ads nutritional value and flavor) and cook until soft.
Stir in Taco seasoning seasoning.
Add corn, tomatoes and beans.
Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
Spoon the meat mixture over the rice.
Top with the shredded cheese.
If you want to eat it right away:
Bake covered at 350 degrees for about 25 minutes until cooked through.
If you want to freeze it:
Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDIJANSSEN.
Stir in Taco seasoning seasoning.
Add corn, tomatoes and beans.
Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
Spoon the meat mixture over the rice.
Top with the shredded cheese.
If you want to eat it right away:
Bake covered at 350 degrees for about 25 minutes until cooked through.
If you want to freeze it:
Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
Serving Size: 6
Number of Servings: 6
Recipe submitted by SparkPeople user HEIDIJANSSEN.
Nutritional Info Amount Per Serving
- Calories: 413.8
- Total Fat: 22.3 g
- Cholesterol: 76.6 mg
- Sodium: 253.9 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 4.8 g
- Protein: 23.8 g
Member Reviews