Taco Black Bean & Rice Casserole
This Taco Black Bean & Rice Casserole is a cozy, flavorful dish perfect for busy weeknights!
Servings: 6 servings
Ingredients
- 1 lb lean ground beef or ground turkey/chicken
- 1 oz taco seasoning package
- 1/2 cup water
- 1 15-oz can black beans drained and rinsed
- 1 10-oz can diced tomatoes and green chiles
- 1 8-oz can tomato sauce
- 1 8-oz jar salsa/picante sauce your favorite
- 2 cups cooked rice brown or white
- 1 cup sour cream
- 2 cups shredded cheddar cheese divided
Instructions
- In a large skillet over medium heat, add the lean ground beef. Cook until browned, breaking it apart with a spoon as it cooks, about 5-7 minutes. Drain any excess fat.
- Once the beef is browned, stir in the taco seasoning and water. Let it simmer for about 2-3 minutes until the mixture is well combined and slightly thickened.
- In a large mixing bowl, combine the cooked beef mixture with black beans, diced tomatoes and green chiles, tomato sauce, salsa, and cooked rice. Stir in the sour cream and 1 cup of shredded cheddar cheese until well mixed.
- Preheat your oven to 350°F (175°C). Pour the mixture into a greased 9x13-inch baking dish, spreading it evenly.
- Sprinkle the remaining 1 cup of shredded cheddar cheese over the top of the casserole.
- Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and slightly golden.
- Allow the casserole to cool for a few minutes before serving. Enjoy with your favorite taco toppings like chopped cilantro, avocado, or sliced jalapeños!
Equipment
- Large Skillet
- Large Mixing Bowl
- 9x13-inch Baking Dish
- Cooking spoon
- Aluminum Foil
Notes
- For a vegetarian option, substitute the ground beef with lentils or tofu.
- Feel free to add fresh vegetables like corn or bell peppers for added nutrition.
- This casserole can be made ahead and stored for up to 3-4 days in the refrigerator.