Gluten-Free Taco Rice Casserole For Spring
A delicious and easy-to-make gluten-free taco rice casserole perfect for spring dinners.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
- Diet: Gluten Free
Ingredients
Scale
- 1 lb ground beef
- 1 cup uncooked rice
- 2 cups beef broth
- 1 can black beans, drained and rinsed
- 1 cup corn, frozen or canned
- 1 packet taco seasoning
- 1 cup shredded cheese
- 1/2 cup diced tomatoes
- 1/4 cup chopped green onions
Instructions
- Preheat the oven to 350°F (175°C).
- In a large skillet, brown the ground beef over medium heat.
- Add the taco seasoning, rice, beef broth, black beans, and corn to the skillet.
- Stir well and bring to a boil.
- Reduce heat, cover, and simmer for about 20 minutes or until the rice is cooked.
- Transfer the mixture to a baking dish and top with diced tomatoes and shredded cheese.
- Bake in the preheated oven for 15-20 minutes until the cheese is melted and bubbly.
- Garnish with chopped green onions before serving.
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Notes
- For a spicier version, add jalapeños or hot sauce.
- This casserole can be made ahead of time and stored in the refrigerator.
- Leftovers can be reheated in the microwave or oven.
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 60mg