February 16, 2017
Dinner, Main Dish, Beef,
Ground Beef, Rice, White Rice, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Sunday Dinner, Weeknight Meals, Stove Top, Gluten-Free, No Eggs, Spicy more
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"This is a nice and easy and good recipe, and my family loved it when I made it."
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.
Add chicken stock tomato sauce. Bring the mixture to a boil. Reduce the heat to low and let simmer for 5 to 10 minutes.
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.
Bake until top is golden brown, 15-20 minutes.
Garnish with green onions over top. Serve.
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