Cheesy Taco Casserole

By bonnje

Ingredients

• 2 c cooked rice (cook 1 c dry rice with 2 c water for a 2 c rice yield)
• 1 jar salsa (I used a 12 oz jar of salsa that was corn and bean based, not red sauce based. Use something you like or have on hand)
• optional: 1/2 c to 1 c diced veggies such as carrots, bell peppers, olives, mushrooms, onions (whatever you’d add to tacos)
• optional: 1 can beans (red, black, pinto, etc.)
• 2 tbsp taco seasoning (about 1/2 packet of commercially prepared taco seasonings, or the whole packet if you want extra taco flavor)
• 1 c sour cream (8 oz)
• 2 c shredded cheese + 1/2 c

Details

Servings 6
Preparation time 30mins
Cooking time 70mins
Adapted from averiecooks.com

Preparation

Step 1

After cooking the rice, combine all the other ingredients with the rice in a large bowl and stir until combined.  Pour mixture into a foil-lined 9 x 13 pan.  Sprinkle remaining 1/2 shreeded cheese on top.  Bake at 375F for approximately 35-40 minutes, or until cheese and the top is beginning to brown.  If you added extra beans, veggies, or your salsa was watery, this could lengthen cooking time.

Allow casserole to rest and cool for about 10 minutes to make slicing easier.