Taco Rice Casserole

by admin on February 3, 2018


• 1 pound of ground turkey (or ground beef)
• 1/2 onion, chopped (you can find fresh chopped onions in the salad section of store)
• 1 zucchini shredded (optional)
• 1 cup of corn (frozen is fine)
• 1 can of black beans (drained)
• 1 can of diced tomatoes with green chilis (aka Rotel brand)
• 1 package of Taco seasoning (or 2 tablespoons of homemade seasoning)
• salt
• 2 cups of cooked rice (Minute Rice is easy)
• 2 cups of shredded cheese (Harris Teeter brand of shredded cheese is GF)
• 1 9×13 pans


1. First brown your ground turkey. Add in chopped onions and zucchini (this is optional but adds nutritional value and flavor) and cook until soft.
2. Stir in Taco seasoning.
3. Add corn, tomatoes and beans.
4. Spray 1 9×13 pans with non stick spray. Spoon 2 cups of rice into the bottom of pan, spreading it out evenly.
5. Spoon the meat mixture over the rice.
6. Top with the shredded cheese.

If you want to eat it right away:
1. Bake covered at 350 degrees for about 25 minutes until cooked through.

If you want to freeze it:
1. Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.

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