Recipe By thedailygourmet
Rating
Published May 24th
Prep 10m Cook 35m Additional - Ready In 45m
Servings 4 servings Calories 411

This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.

Recipe Ingredients

  • ½ pound ground beef
  • 1 tablespoon butter
  • ½ cup diced onion
  • 2 tablespoons taco seasoning
  • 1 (8 ounce) can tomato sauce
  • 1 cup chicken broth
  • ½ (15.25 ounce) can corn, drained
  • ½ (15 ounce) can black beans, rinsed and drained
  • ½ (5.6 ounce) package Spanish rice mix (such as Knorr®)
  • ¼ cup salsa
  • cooking spray
  • ½ cup shredded sharp Cheddar cheese

Cooking Directions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
  3. 3 Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
  4. 4 Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
  5. 5 Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.

Nutrition Facts

  • Calories 411
  • Carbohydrate 43.4 g
  • Cholesterol 58.7 mg
  • Fat 17.7 g
  • Fiber 6.7 g
  • Protein 20.8 g
  • Saturated Fat 8.4 g
  • Sodium 1776.3 mg
  • Sugar 7.2 g

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Reviews

  1. Doubled it and made it as written except used diced tomatoes & pinto beans for sauce & black beans (pantry supply). Tasted great, rice was done. Served with our favorite hint of lime tortilla chips.
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