This taco casserole dish is super convenient, isn’t it? You can make this in advance and just pop it in the oven when you’re finally about to serve it. It feeds a large crowd with hungry appetites so you’ll never go wrong with this recipe. It’s a casserole that’s full of flavors so you can also serve this to friends or guests. To make this a complete meal, all you have to do is serve this with a salad and a loaf of crusty bread. It’s a fulfilling satisfying meal that no one will get disappointed at.
See what our friends from The Kitchn have to say about this recipe:
“Like a running back who also happens to have a killer passing game, this cheesy rice and beef dish straddles the line between dip and casserole. It’s scoopable with a fork or spoon, should you want to pretend it’s an entrée, or scoopable with an edible vessel of the tortilla or corn chip persuasion, should you want it to be a finger-food appetizer.”
You can enjoy this dish however you want to; as a dip or as a main course. What’s most important is that you’ll make everyone happy by serving this.
Ingredients
1 1/2 cups Great Value long-grain white rice
2 cups water
2 (10 3/4-ounce) cans Campbell’s condensed cheddar cheese soup
1 pound Tyson ground beef
2 teaspoons McCormick chili powder
2 teaspoons McCormick garlic powder
1 teaspoon McCormick ground cumin
1 teaspoon kosher salt
Pinch McCormick cayenne pepper (optional)
1 (10-ounce) can RO-TEL diced tomatoes with green chiles, or diced tomatoes
1 (15-ounce) can Great Value pinto or kidney beans, drained and rinsed
1 cup shredded Sargento Mexican cheese blend or cheddar cheese (about 4 ounces)
Scoopable corn chips or tortilla chips (such as Fritos or Tostitos Scoops), for serving
Instructions
Arrange a rack in the middle of the oven and heat to 350°F. Meanwhile, cook the rice.
Cook the rice in the water on the stovetop or in an Instant Pot until the water has been absorbed and the rice is tender. Stir the cheese soup into the rice until completely incorporated. Transfer the mixture into a 9×13-inch baking dish, spread into an even layer, and set aside.
Heat a large frying pan over medium-high heat. Add the beef and cook until browned and cooked through, breaking it into small chunks as it cooks.
Stir in the chili powder, garlic powder, cumin, salt, and cayenne if using. Cook until fragrant, about 1 minute. Stir in the tomatoes and their juices and beans and cook until the beans have absorbed some of the spice and juices, 2 to 3 minutes.
Pour the beef mixture over the rice and spread into an even layer. Sprinkle with the shredded cheese and bake uncovered until the cheese is melted and the casserole is bubbling, about 20 minutes. Serve with corn chips or tortilla chips for scooping.
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Quick Tip: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Thanks again to The Kitchn for this amazing recipe.
