Taco Casserole
Recipe Credit

(Mexican, Casserole, beef, beans, hominy, rice)

Taco Casserole
Taco Casserole

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


  1. Cook rice according to package directions.
  2. 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.
  3. Process one can of tomatoes in food processer. Add cornstarch to processed tomatoes and pulse until thoroughly mixed.
  4. Open and drain the vegetable cans, reserving the liquid from the tomatoes.