halfbakedharvest4.9
Twice Baked Crispy Cheesy Taco Rice Casserole
Crispy cheesy hard shell tacos wiggled into a skillet of green chile rice and baked...so good!
👥 6 Servings⏱️ Prep & Cook: 45 min⏳ Prep: 15 min🔥 Cook: 30 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●baking dish
- ●oven
📝 Preparation Steps
1
1. Preheat the oven to 425° F. 2. In a large oven-safe skillet, cook the meat and onion, breaking up the meat as it cooks, until the meat is browned, about ⏱️ 5 minutes. Add the taco seasoning and 3/4 cup water. Reduce the heat to medium and simmer until the sauce has thickened slightly around the meat, ⏱️ 5 minutes. Then remove 3/4 of the meat from the skillet to a plate and set aside. 3. To the skillet, add the butter, rice, and poblano. Cook until the rice is toasted, then mix in 1 3/4 cups water and the salsa verde. Bring to a boil over high heat, then reduce the heat to low and cook for ⏱️ 15 minutes.4. Meanwhile, line the taco shells up in a baking dish. Divide the meat among each shell and top with half the cheese. Bake for ⏱️ 10 minutes, until the cheese has melted.5. Wiggly the baked tacos into the rice in the skillet. Top with the remaining cheese. Transfer to the oven and bake for ⏱️ 10-15 minutes.6. Meanwhile, make the ranch. Combine all ingredients in a glass jar and shake or stir until creamy. 7. Serve the hot casserole topped with cilantro, avocado, and ranch. Enjoy!
taco seasoning (see notes for homemade)2 tablespoons
Nutrition Facts
calories
472 kcal
serving Size
1 serving
Reviews & Ratings
Share your thoughts and feedback about this recipe
Write a Review
Community Feedback
0 ReviewsLoading reviews...