Looking for a taco casserole recipe that has spanish rice and black beans in it please help.?!
Looking for a taco casserole recipe that has spanish rice and black beans in it please help.?
Answers:
Introduction
Casseroles aren't the same old boring, soggy, hot dishes they used to be. This recipe offers both appealing taste and texture. Ortega seasonings spice up the filling, and layers of taco shells give it crunch. Makes 8 servings.
Instructions
Difficulty: Moderately Easy
Things You'll Need
1 pound ground beef
1 cup (1 small) chopped onion
2 cloves garlic, finely chopped
1 cup water
1/2 cup Ortega? Thick & Smooth Taco Sauce
1/2 cup (4-ounce can) Ortega? Diced Green Chiles
1/2 cup (2 1/4-ounce can) sliced ripe olives, drained, divided
1 package (1.25 ounces) Ortega? Taco Seasoning Mix
1 package (12) Ortega? Taco Shells or (12) Ortega? White Corn Taco Shells, broken, divided
2 cups (8 ounces) Sargento? ChefStyle Shredded Mild Cheddar Cheese, divided
Chopped tomatoes (optional)
Sliced green onions (optional)
Steps
1 Preheat your oven to 375o F.
2 Cook beef, onion and garlic in a large saucepan until beef is browned.
3 Stir in water, taco sauce, chiles, 1/4 cup olives and seasoning mix.
4 Let this simmer over low heat for 3 to 4 minutes.
5 Lay out half of the broken shells on the bottom of a greased 12 x 8-inch baking dish.
6 Cover with half of the meat sauce. Sprinkle with 1 cup cheese, then repeat with remaining taco shells, meat sauce and cheese to create layers of the different ingredients.
7 Bake for 20 to 25 minutes or until bubbly and cheese is melted.
8 Top the casserole with remaining olives, tomatoes and green onions.
This one has rice, but no beans....why don't you experiment
Zesty Taco Casserole
INGREDIENTS
1 cup uncooked white rice
2 cups water
1 tablespoon vegetable oil
1 large onion, chopped
1 large green bell pepper, chopped
1 large red bell pepper, chopped
2 cloves garlic, chopped
1 (7 ounce) can chopped green chile peppers
1 cup salsa
3 tablespoons chili powder
2 tablespoons ground cumin
1 tablespoon dried oregano
2 cups cottage cheese
1 (8.75 ounce) can whole kernel corn, drained
1 (15.25 ounce) can vegetarian chili
2 cups coarsely crushed corn chips
1/2 cup shredded Cheddar cheese
DIRECTIONS
Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
Bake in preheated oven for 20 minutes.
Janas Yummy Mexican Taco Casserole
Ingredients (use vegan versions):
1 medium onion, chopped
1 clove garlic, chopped (optional)
2 bell peppers, chopped
1 - 2 cans of your favorite beans
1 can chopped tomatoes
1 small can tomato paste
2 - 3 taco shells, crushed
salt and pepper to taste
1 teaspoon chili powder
1 teaspoon cloves (powder is best)
white vinegar
Directions:
Fry onion and garlic until soft, add in peppers. Fry for about 2 minutes, then add beans, chopped tomatoes, tomato paste. If its too thick, add a bit of water. Now add all the spices and the vinegar and let it cook for about 10 minutes. If the taste isn't strong enough, add in equal amounts of chili powder and vinegar, but no more cloves (they give the recipe the extra zest but if you add in too much its no good). Right before serving mix in crushe'd taco shells, then serve hot over rice. (Instead of regular rice use spanish rice)