Beef-Taco Rice With Refried Beans |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 10 |
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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 Ingredients:
4 cups water |
1 cup chopped onion |
1 cup chopped green bell pepper |
1/4 teaspoon salt |
1/4 teaspoon black pepper |
1 (1.25-ounce) package taco seasoning, divided |
4 cups uncooked instant rice |
2 (8-ounce) cans no-salt-added tomato sauce |
1 pound ground round |
cooking spray |
1 (16-ounce) can fat-free refried beans |
1 (8-ounce) package preshredded reduced-fat mexican blend or cheddar cheese |
Directions:
1. Preheat oven to 350°.
2. 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.
3. 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.
4. 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.
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