Taco Cassarole
Taco Cassarole
New "Taco Tuesday" Favorite: Rice based. Gluten-free entree or side dish.
Equipment
- 1 9 x 12 Baking Dish
Ingredients
- 1 packet Taco Seasoning
- 2 cups water
- 1 15 oz. jar of salsa
- 1 cup rice
- 1 can black beans rinsed and drained
- 1 cup fresh or thawed corn
- 1 red bell pepper cored and diced
- Optional Toppings sour cream, cilantro, sliced green onions, avocado
Instructions
- Pre-heat oven to 400 degrees F.
- In a cassarold dish, add the taco seasoning, water, and salsa and whisk.
- Add the rice, beans, corn and pepper. Mix together until combined.
- Bake uncovered for 30-40 minutes until the liquid is absorbed and rice is cooked.
- Top with any of your favorite toppings.
Notes
If you are using brown rice, add an additional 1/2 cup of water.
If you don’t have taco mix, use 1/2 tsp each: cumin, paprika, chili powder, onion and garlic powder, salt and pepper to taste.
Use favorite salsa: mild, medium, or hot!
