Knorr Beef Taco Rice Casserole with Queso
This hearty and filling taco casserole is cheesy and comforting, but super simple to whip up on your busiest weeknights.
Equipment
Ingredients
- 1/2 pound ground beef
- 15 ounce can black beans (drained and rinsed)
- 5.4 ounce packet of Knorr Taco Rice
- 10 ounce can of Rotel
- 2 tablespoons taco seasoning (about half of a standard packet)
- 1 3/4 cup water
- 1 cup shredded cheese (such as Cheddar or Colby Jack)
- 1 1/4 cup queso dip (such as refrigerated Gordo's Cheese dip)
Instructions
- Preheat oven to 350F.
- Add ground beef to a large oven-safe skillet. Brown the ground beef over medium-high heat, breaking it apart as it cooks.
- Drain excess grease from the pan, if needed, then add the black beans, taco rice, Rotel, taco seasoning, and water. Stir to combine.
- Sprinkle shredded cheese on top of the mixture, then cover the pan with the lid (if you don't have a lid, tightly cover it with aluminum foil).
- Transfer covered pan to the oven and bake for about 40 minutes.
- Near the end of the baking time, warm up your queso dip according to the package instructions, so it will be easy to pour.
- Remove pan from oven and take off the lid. Pour the hot queso over the top of the rice mixture. Let cool for a few minutes, then serve and enjoy.
Notes
- I use half a pound of ground beef, since it's being bulked up with black beans. If you prefer more meat, feel free to use a full pound of beef.
- If you prefer to omit the queso topping, you can! You may want to add extra shredded cheese instead.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-5 days.
Nutrition
Serving: 1gCalories: 455kcalCarbohydrates: 39gProtein: 23gFat: 23gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 79mgSodium: 1299mgPotassium: 571mgFiber: 6gSugar: 5gVitamin A: 582IUVitamin C: 7mgCalcium: 327mgIron: 3mg
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