Taco CasseroleRecipe Credit
(Mexican, Casserole, beef, beans, hominy, rice)
Yield: 4 servings
2 lb ground beef
1½ Tbsp Ranch Dressing mix
(substitute 3 Tbsp prepared Ranch Dressing)
1½ Tbsp or 1 packet of Taco seasoning mix
1 - 4 oz can diced green chili peppers
¾ C uncooked brown rice
(recommended: Rice Select Royal Blend
Texmati Brown and Wild Rice with soft Wheat & Rye)
1 - 2.25 oz can sliced ripe olives (drained)
1 - 4.5 oz jar sliced mushrooms (drained)
(½ fresh muchrooms, sliced)
1 - 16 oz can pinto beans (drained)
1 - 16 oz can kidney beans (drained)
2 - 16 oz cans hominy (drained)
3 - 16 oz cans diced tomatoes (drain and reserve the liquid)
(substitute 16 oz Pace's Picante or chunky salsa for 1 can of tomatoes')
2 Tbsp cornstarch
2 C grated Mexican cheese mix
1 bag of Fritos for serving and topping the casserole
Cilantro or green onions for garnish
- Cook rice according to package directions.
- In a large frying pan, crumble and brown the beef. Add the ranch dressing mix, taco seasoning and diced chilis while the meat is browning.
- Process one can of tomatoes in food processer. Add cornstarch to processed tomatoes and pulse until thoroughly mixed.
- Open and drain the vegetable cans, reserving the liquid from the tomatoes.