Description
My EASY TACO RICE BAKE can be whipped up and baked right when you’re ready to eat…or you can make it, pop it in the fridge and then bake it later in the day (for those of you needing to get dinner *mostly* done before the after school rush begins). This one is super, super easy if you use heat up frozen rice too.
Ingredients
Scale
- 2 pounds of ground beef
- Extra Virgin Olive Oil (EVOO)
- salt and pepper
- 1 red onion, chopped
- 2 tablespoons of chili powder
- 1 (14 oz) can diced tomatoes
- 1 (7 oz) can chopped green chiles
- about 3 cups of rice, cooked and ready to eat (we heat up frozen rice)
- as much shredded cheddar cheese as your family loves
Instructions
- Preheat oven to 375 degrees.
- Grease a baking dish (we use a non-stick spray) and set aside.
- In a large skillet over medium-high heat, brown up your ground beef in a drizzle of EVOO. Once browned and crumbly, add in a big pinch of both your salt and pepper along with your chopped onion. Allow your onion to sauté about five minutes (or until tender) and then stir in your chili powder, tomatoes, chiles, cooked rice, and cheese.
- Once combined, spread this across your prepared baking dish and either pop in the oven immediately or cover and refrigerate until you’re ready to bake.
- Bake about 25 to 30 minutes or until bubbly.
- Serve with your favorite toppings (guacamole, sour cream, salsa, pico) and enjoy!