Cheesy Taco Chili Rice Bake
This Cheesy Taco Chili Rice Bake is the perfect weeknight dinner that's done in no time. It's so fresh and tasty, you'll simply love this casserole!
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 8 servings
- 3 cups uncooked rice
- 1 pound lean ground beef
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 10 ounce can diced tomatoes with chilies mild version
- 1/2 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 packet Old El Paso Original Taco Seasoning
- 2 cups shredded cheddar cheese
- 2 cups cherry tomatoes
- 1/2 cup chopped fresh cilantro
- 1 large avocado halved and pitted
Preheat oven to 350 degrees F. and lightly spray 9×13 inch baking dish with cooking spray. Cook rice according to package directions.
Heat large skillet over medium heat and brown ground beef. Add salt and pepper, stirring until crumbled and browned. Add diced tomatoes, beans, cumin, chili powder and Old El Paso Taco Seasoning, stirring to combine. Reduce heat to low and simmer.
Place rice evenly to bottom of prepared baking dish. Top with chili then top with shredded cheese. Bake for 20-25 minutes, until cheese is melted and dish is hot. Remove.
Slice cherry tomatoes, chop fresh cilantro and dice avocado. Top evenly over dish. Serve warm.
Calories: 499kcal | Carbohydrates: 61g | Protein: 25g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 64mg | Sodium: 358mg | Potassium: 578mg | Fiber: 3g | Sugar: 2g | Vitamin A: 660IU | Vitamin C: 14.6mg | Calcium: 246mg | Iron: 2.9mg