Taco Rice Casserole with Cheddar Cheese

Serves 8 in about 1 hour. Ground beef goes in first, and beef broth finishes the pot.

Ingredients

• 1 pound ground beef (or ground turkey)
• 1 teaspoon onion powder
• 1 ½ teaspoons garlic powder
• 1 1-ounce packet taco seasoning
• 10-ounce can diced tomatoes with green chiles
• ½ cup salsa
• 1 15-ounce can pinto beans
• 1 cup long grain white rice
• 1 10-ounce can cream of celery (or cream of mushroom)
• ½ cup enchilada sauce
• 1 ½ cups beef broth
• 2 cups cheddar cheese, shredded

Method

1. Spray a 13”x9” baking dish with cooking spray. Heat oven to 375°F.
2. In a skillet, brown the ground beef and drain the grease. Tip in the onion powder, garlic powder, taco seasoning, diced tomatoes with green chiles, and salsa. Mix well.
3. To a large bowl, add the ground beef mixture, pinto beans, rice, cream of celery soup, and enchilada sauce. Stir together well.
4. Mix in the beef broth
5. Tip in the mixture into the casserole dish.
6. Cover the dish tightly with foil.
7. Cook the casserole for 50-60 minutes, or until the rice is tender.
8. Lift out the foil, stir the casserole well.
9. Top the casserole with the shredded cheese and put back in the oven for 5-10 minutes, or until the cheese has melted.
10. Plate as a main dish, or use as a dip for tortilla chips.
11. Top with salsa, sour cream, avocado slices, lettuce, green onions, or crushed tortilla chips.

More beef ideas are in the beef collection.