Taco Rice Casserole

• Meat

  • 2 lb Ground turkey

• Produce

  • 2 cans Black beans
  • 2 cups Corn
  • 1 Onion
  • 2 cans Tomatoes with green chilis
  • 1 Zucchini

• Pasta & Grains

  • 4 cups Rice, cooked

• Baking & Spices

  • 1 Salt
  • 1 package Taco seasoning

• Dairy

  • 1 handfuls Cheese

• Other

  • 2 9x13 pans

Found on eatingonadime.com

Description

Ingredients

• 2 pound of ground turkey (or ground beef)
• 1 onion chopped
• 1 zucchini shredded (optional)
• 2 cups of corn
• 2 cans of black beans (drained -or use your homemade ones -if using homemade you may need to add additional salt)
• 2 cans of diced tomatoes with green chilis (aka rotel)
• 1 package of Taco seasoning (or 4 tablespoons of homemade seasoning)
• salt
• 4 cups of cooked rice (I used regular that I cooked but you can use any)
• handfuls of shredded cheese
• 2 9x13 pans

Directions

• First brown your ground turkey. Add in chopped onions and zucchini (this is optional but ads nutritional value and flavor) and cook until soft.
• Stir in Taco seasoning seasoning.
• Add corn, tomatoes and beans.
• Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly.
• Spoon the meat mixture over the rice.
• Top with the shredded cheese.
• Bake covered at 350 degrees for about 25 minutes until cooked through.
• Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.