Rating: 5 stars
2 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

"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

Recipe by Cooking Light July 2001


Recipe Summary

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


Ingredient Checklist


Instructions Checklist
  • 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.

Nutrition Facts

371 calories; calories from fat 18%; fat 7.5g; saturated fat 3.6g; mono fat 2.5g; poly fat 0.4g; protein 23.7g; carbohydrates 51.2g; fiber 3.8g; cholesterol 42mg; iron 4.4mg; sodium 696mg; calcium 221mg.