Family Sized Beef Taco Casserole
"In the 60s my mom made lasagna with tomato soup. We loved it at the time, but in today's food culture, it sounds kind of yucky. This recipe, from Mennonite Girls Can Cook, uses tomato soup for a family sized pseudo-Mexican casserole. NOTE: you can use whatever rice you like, be aware that brown rice will take more time, and white rice or rice from a boxed mix, like Uncle Ben's Spanish Rice, will probably take less time. Take your pick and adjust seasonings to your own preference."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (177.1 g)
- Calories 377.6
- Total Fat - 16.1 g
- Saturated Fat - 6.9 g
- Cholesterol - 66.3 mg
- Sodium - 478.7 mg
- Total Carbohydrate - 28.7 g
- Dietary Fiber - 5.2 g
- Sugars - 1.4 g
- Protein - 29.5 g
- Calcium - 305.9 mg
- Iron - 3.6 mg
- Vitamin C - 3.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Preheat oven to 350ºF.
Step 2
Pour rice, black beans and corn into into a 9x13 inch or similar type baking dish.
Step 3
In a skillet, brown meat and onions. Drain fat, if necessary.
Step 4
Stir in seasonings, jalapeno, soup and water.
Step 5
Pour meat mixture on top of rice, beans and corn.
Step 6
Cover and bake for 30 minutes, then add cheese, cover and bake another 10 minutes, until cheese is melted.
Step 7
(Check to see if the rice is done after 30 minutes, before you add the cheese. If not, add a tad more liquid and continue cooking until done. )
Step 8
Serve with corn chips, salsa, sour cream and/or avocado.
Tips
No special items needed.
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