Taco-Rice Skillet

4-6
Servings
20m
Prep Time
35m
Cook Time
55m
Ready In


"This is a nice and easy and good recipe, and my family loved it when I made it."

Original recipe yields 4-6 servings
OK
  • FOR TOPPING

Nutritional

  • Serving Size: 1 (495.7 g)
  • Calories 747.9
  • Total Fat - 38.7 g
  • Saturated Fat - 16.3 g
  • Cholesterol - 150.7 mg
  • Sodium - 2530.9 mg
  • Total Carbohydrate - 44.9 g
  • Dietary Fiber - 5.4 g
  • Sugars - 4.1 g
  • Protein - 53.4 g
  • Calcium - 581.6 mg
  • Iron - 5.9 mg
  • Vitamin C - 6.5 mg
  • Thiamin - 0.3 mg

Step 1

Preheat oven to 375 degrees F. Heat butter in a large skillet, cook the ground beef breaking up the meat while cooking. Cook until the meat is cooked through. Drain fat. Add in onion; cook for a few minutes or till soft. Add garlic powder, taco seasoning, salt, pepper and flour, cook and stir 1 minute.

Step 2

Add chicken stock tomato sauce. Bring the mixture to a boil. Reduce the heat to low and let simmer for 5 to 10 minutes.

Step 3

Stir in cooked rice, 1/2 cup cheddar cheese, 1/2 cup Monterey Jack, and sour cream. FOR TOPPING: Combine the jack cheese with cheddar cheese (1/2 cup each) then sprinkle over the top of the casserole.

Step 4

Bake until top is golden brown, 15-20 minutes.

Step 5

Garnish with green onions over top. Serve.

Tips & Variations


No special items needed.

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