October 22, 2011

Beef Taco Bake

One of my neighbors gave me this recipe a few weeks ago.  It sounded simple and tasty, so I was excited to try this week.  I tweaked it just a bit to my personal preference, and it tasted great.  Each night, it gets better and better somehow.  And the best part is that it's lasted us three dinners so far, and we still have some left--which is surprising.  Usually a dish like this will last two nights max, but this one is really filling, so you don't have to eat much to be satisfied.  I'm definitely keeping this one.

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Beef Taco Bake

1 cup rice, uncooked (white or brown works just as well here)
3/4 lb ground beef
1 package taco seasoning (or just under 1/4 cup taco seasoning and about 1/2 cup water)
1 can black beans
1 can corn
1 can tomato soup
1 cup salsa
tortillas (optional)
sour cream (optional)

1. Cook rice according to package directions and preheat oven to 350 degrees F.
2. Meanwhile, brown ground beef and drain the fat.  Stir in taco seasoning (and however much water the taco seasoning tells you to add).
3. Combine rice, ground beef, black beans, corn, tomato soup, and salsa in a 9x13 baking dish.  Cover and bake for 25 minutes, or until bubbly.
4. This dish can be served alone or rolled up in a tortilla with a dollop of sour cream.  Enjoy it again and again until it's gone.

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