Taco Salad Casserole
Ingredients
- 1 (7.6-oz) pkg Spanish rice
- 1½ lb ground beef
- 1 cup chopped onion
- 1 (1-oz) envelope less sodium taco seasoning mix
- ⅓ cup water
- 1 (16-oz) can refried beans
- 1 (12-oz) pkg frozen corn kernels, thawed
- 1 (11-oz) pkg tortilla chips, crushed
- 1 (8-oz) block Monterey Jack cheese, shredded
- 1 (8-oz) pkg shredded lettuce
- 3 Roma tomatoes, chopped
- 1 (8-oz) carton sour cream
Instructions
- Cook rice according to package directions. .
- Meanwhile, cook beef and onion in a large skillet over medium heat until beef is browned and crumbly; drain and return to skillet.
- Add taco seasoning mix and water; cook, stirring occasionally, until thickened. Stir in beans and corn; cook, stirring often, 2 minutes.
- Preheat broiler. Place crushed chips in a lightly greased broiler-proof 13- x 9-inch baking dish; spoon rice over chips. Dollop beef mixture over rice, and sprinkle with cheese.
- Broil 3 to 4 minutes or until cheese melts. Top with lettuce, tomatoes, and sour cream just before serving.
Side Dish Ingredients
Side Dish Instructions
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
960
|
0
|
960
|
| Fat (g) | 43 | 43 | |
| Sat. Fat (g) | 18 | 18 | |
| Protein (g) | 46 | 46 | |
| Carb (g) | 98 | 98 | |
| Fiber (g) | 10 | 10 | |
| T. Sugs (g) | 9 | 9 | |
| A. Sugs (g) | 0 | 0 |
