Taco-Rice Skillet
Recipe: #25668
February 16, 2017
Categories: Ground Beef, Rice, White Rice, Sunday Dinner, Gluten-Free, No Eggs, Spicy, Beef Dinner, Ground Beef Dinner, more
"This is a nice and easy and good recipe, and my family loved it when I made it."
Ingredients
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- FOR TOPPING
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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 by Step Method
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
No special items needed.