Cheesy Carne Picada Taco Rice Casserole

• servings: 6 servings

Ingredients

1.5 lbs carne picada

1 tbsp oil

1 small onion, diced

1 bell pepper, diced

3 cloves garlic

1 tbsp chili powder

2 tsp cumin

1 tsp smoked paprika

1 tsp salt

1 tbsp tomato paste

1 cup salsa

1 cup uncooked white rice

(long grain or jasmine work best)

2¼ cups beef/chicken broth

1 can black beans or pinto beans (optional)

1 cup corn (optional)

2 cups shredded cheese

Cilantro

Lime

Crushed tortilla chips

Directions

Heat oven to 375°F.

In a large oven-safe skillet or pan:

Brown the carne picada.

Add onion and pepper and cook until softened.

Stir in garlic, spices, and tomato paste.

Stir in:

uncooked rice

salsa

broth

beans/corn if using

Bring to a light simmer.

Cover tightly with foil or a lid.

Bake:

35–45 minutes until rice is tender.

Check around 35 minutes since different rice varies.

Remove foil, top with cheese, and bake uncovered another 5–10 minutes.

Serve with cilantro and lime

Let sit 5–10 minutes before serving.

Nutrition

• Serving Size: Serves 6
• Calories: 488 cal
• Total Fat: 30.9 g
• Saturated Fat: 12.9 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 1002.1 mg
• Total Carbohydrate: 26.0 g
• Dietary Fiber: 7.2 g
• Total Sugars: 6.5 g
• Protein: 28.4 g