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

Yield: 10 servings (serving size: about 1 1/4 cups)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 371
  • Calories from fat: 18%
  • Fat: 7.5g
  • Saturated fat: 3.6g
  • Monounsaturated fat: 2.5g
  • Polyunsaturated fat: 0.4g
  • Protein: 23.7g
  • Carbohydrate: 51.2g
  • Fiber: 3.8g
  • Cholesterol: 42mg
  • Iron: 4.4mg
  • Sodium: 696mg
  • Calcium: 221mg


  • 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


  1. Preheat oven to 350°.
  2. 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.
  3. 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.
  4. 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.
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