Dump and Bake Taco Casserole

• Meat

  • 24 Bite-sized frozen turkey meatballs (about 340 grams

• Produce

  • 1 can Tomatoes

• Condiments

  • 2 cups Taco sauce

• Pasta & Grains

  • 1 cup White rice, long grain

• Baking & Spices

  • 1 tbsp Taco seasoning

• Dairy

  • 1 cup Cheddar cheese

• Liquids

  • 1/2 cup Water

Found on theseasonedmom.com

Description

Ingredients

• 2 cups taco sauce
• ½ cup water
• 1 can (15 ounces) diced tomatoes (undrained)
• 1 tablespoon taco seasoning
• 1 cup uncooked long grain white rice
• 24 bite-sized frozen turkey meatballs (about 340 grams), thawed
• 1 cup (4 ounces) shredded Cheddar cheese
• Optional toppings: sliced green onion, diced avocado, sliced tomatoes, sliced olives

Directions

• Preheat oven to 375 degrees F. Spray a 13 x 9-inch baking dish with cooking spray.
• Stir taco sauce, water, tomatoes, taco seasoning and rice together in prepared dish. Add meatballs and ½ cup cheese; stir to combine.
• Cover the baking dish tightly with foil (make sure it’s very tightly sealed so that the moisture doesn’t escape – the rice needs the liquid to cook).
• Bake for 45-60 minutes, or until the rice is tender. During the final 5 minutes of cooking, remove dish from oven, uncover, and sprinkle with remaining ½ cup of cheese. Place back in the oven (uncovered) for the final 5 minutes, or until cheese is melted.
• Garnish with desired toppings before serving.