This dump and bake taco casserole literally is just that. No browning, no whisking, just throw it all into that casserole dish of yours and let the oven take care of it for you! Meanwhile, you can go hide and take a nap in the guestroom, or the pantry or wherever no-one will find you!
This recipe was a huge success at our house the first time I made this, and my kids beg me to make this every other week. I’m not complaining, because it’s so easy to put together! Another great thing about this; if you don’t have all the ingredients at hand, just throw in something else and it’ll still be delicious!
Ingredients
2 cups Old El Paso taco sauce
½ cup water
1 can (15 oz) diced tomatoes (undrained)
1 TbspOld El Paso taco seasoning
1 cup uncooked rice
24 bite-sized frozen turkey meatballs, thawed
1 cup (4 oz) Kraft shredded Cheddar cheese, divided
For garnish: sliced green onion, diced avocado, sliced tomatoes, sliced olives
Instructions:
Preheat oven to 375 F. Grease a 9 x 13″ baking dish or spray with nonstick spray.
Combine all the ingredients (only HALF the cheese) in the prepared baking dish. Stir to make sure everything is well-combined.
Cover the baking dish tightly with aluminum foil (you want to keep all the moisture in, for the rice to cook).
Bake for 45-60 minutes, or until the rice is tender. During the final 5 minutes of cooking, uncover the dish and sprinkle with remaining ½ cup of cheese. Bake for 5 minutes more, until cheese is melted.
Garnish with desired toppings before serving.
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Quick tip: Use whole grain brown rice for a healthier option.
