Beef-Taco Rice With Refried Beans

"My wife and I like this dish even more a day or two after it's made. Dress up the top with grated cheese after it's been reheated." Ken Sissney, Aubrey, Texas


10 servings (serving size: about 1 1/4 cups)

Recipe from

Cooking Light

Nutritional Information

Calories 371
Caloriesfromfat 18 %
Fat 7.5 g
Satfat 3.6 g
Monofat 2.5 g
Polyfat 0.4 g
Protein 23.7 g
Carbohydrate 51.2 g
Fiber 3.8 g
Cholesterol 42 mg
Iron 4.4 mg
Sodium 696 mg
Calcium 221 mg


4 cups water
1 cup chopped onion
1 cup chopped green bell pepper
1/4 teaspoon salt
1/4 teaspoon black pepper
1 (1.25-ounce) package taco seasoning, divided
4 cups uncooked instant rice
2 (8-ounce) cans no-salt-added tomato sauce
1 pound ground round
Cooking spray
1 (16-ounce) can fat-free refried beans
1 (8-ounce) package preshredded reduced-fat Mexican blend or cheddar cheese


Preheat oven to 350°.

Combine first 5 ingredients in a large saucepan; add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce.

Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; return meat to pan. Stir in remaining taco seasoning.

Spread half of rice mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread beans evenly over rice mixture; top with beef mixture and half of cheese. Spread the remaining rice mixture over cheese; top with remaining cheese. Bake at 350° for 10 minutes or until the cheese melts.