Recipe: Taco Rice Bake

All the flavors of a taco neatly baked in to a casserole. My only problem with this recipe is that because it uses cans you can’t halve it really neatly unless you’re making something with the other half of those cans and this really makes eight full servings of food and I tend to enjoy it the first three times and then get bored and it doesn’t freeze particularly well.

Taco Rice Bake
Serves 8
  1. 1 medium onion, diced
  2. 2 cloves garlic, minced
  3. 1 medium jalapeño, diced
  4. 1 medium bell pepper, diced
  5. 1 medium zucchini, diced
  6. 1/2 tablespoon chili powder
  7. 3/4 teaspoon salt
  8. 1 cup frozen corn kernels
  9. 1 (15-ounce) can diced tomatoes with chilies
  10. 1 (15-ounce) can black beans, drained
  11. 2 cups white rice
  12. 1/2 tablespoon chili powder
  13. 1/2 teaspoon ground cumin
  14. 1/2 teaspoon garlic powder
  15. 1/4 teaspoon dried oregano
  16. 1 teaspoon salt
  17. 2 tablespoons tomato paste
  18. 2 cups shredded sharp cheddar
  1. Preheat the oven to 375°F and coat an 8-by-8-inch casserole dish with nonstick cooking spray.
  2. In a large bowl, combine all of the ingredients together and stir until evenly mixed.
  3. Pour the rice and vegetable mixture into the casserole dish and bake for 20 minutes
Adapted from Epicurious
Adapted from Epicurious
Mab Made Food

Leave a Reply