Taco Casserole

With my new job I rarely have time to bake or cook anymore.  I had some time to think about a twist on my normal tacos and taco salad.  So I came up with this one.  The family loved it and my husband said to add it to our list of go-to-meals.  I hope you enjoy it like we did.  You can add or subtract or replace any of the ingredients.  We topped each plate with sour cream.  The possibilities are endless.  Enjoy!

Meat, tomato, corn and rice mixture

 

 

 

 

Topped with cheese

 

 

 

 

Topped with Nacho Flavored Corn Tortilla Chips

 

 

 

 

 

Topped with lettuce, fresh tomatoes and cheese.

 

 

 

Taco Casserole

 

2 lbs. browned ground beef (season to taste)

2 taco seasoning pkts.

1 large can petite diced tomatoes

1 small can fire roasted tomatoes and chillies

1 can corn (drained)

1 steam bag Mexican rice

1 8 oz. pkg. fiesta cheese

1 8 oz. pkg. cheddar cheese or fresh grated

shredded lettuce

3 large fresh diced tomatoes.

1 large bag of Nacho flavored corn tortilla chips

 

 

Preheat oven to 400 degrees/ spray 9x13 casserole dish with nonstick spray. 

 

In a large skillet brown the ground beef seasoned to taste.  Drain and rinse the browned ground beef.  Put back into skillet and add taco seasoning pkts on medium heat.  Add both cans tomatoes and corn and mix well.  Microwave rice according to package instructions and then add to the meat-tomato mixture.  Stir until well combined.  Heat until bubbly.  Poor into casserole dish.  Sprinkle with pkg. fiesta cheese.  Cover with foil and place in oven for 25-30 minutes until bubbly.  Remove from oven and remove foil.  Let stand 5 minutes then add broken Nacho chips to cover.  Top with lettuce, fresh tomatoes and cheddar cheese and serve.  Add your choice of toppings to finish and enjoy!