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My review
Zesty Taco Casserole
BLUERAYNE
"A quick, filling, zesty vegetarian taco casserole. Yumm! Yumm!"
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Ingredients
1 h servings 393 calsOriginal recipe yields 8 servings
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Directions
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Prep
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Cook
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Ready In
- Combine rice and water In a saucepan, and bring to a boil. Reduce heat, cover, and simmer for 20 minutes. Preheat oven to 350 degrees F (175 degrees C).
- Meanwhile, heat oil in a large skillet over medium heat. Cook onion, green bell pepper, red bell pepper, and garlic in oil until tender. In a medium bowl, combine chile peppers, salsa, chili powder, cumin, oregano, cottage cheese, corn, chili, and cooked rice. Stir this mixture in with the onions and peppers. Cook until heated through. Transfer to a 2 quart casserole dish, and top with chips and cheese. Use more or less cheese to taste.
- Bake in preheated oven for 20 minutes.
Nutrition Facts
Per Serving: 393 calories; 15 g fat; 52.9 g carbohydrates; 15.1 g protein; 16 mg cholesterol; 1032 mg sodium. Full nutrition
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Reviews
Read all reviews 2735 Ratings
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Most helpful positive review
3/19/2003
Very tasty. since I don't like cottage cheese, I substituted the cottage cheese with shredded cheddar cheese. I also added half a packet of taco seasoning to the rice. For the lovers of hot and...
Most helpful critical review
11/18/2002
This is better as a dip because the corn chips get soggy. Next time I'll add more cheese, take out the corn chips, and add tortilla chips for dipping.
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3/19/2003
Very tasty. since I don't like cottage cheese, I substituted the cottage cheese with shredded cheddar cheese. I also added half a packet of taco seasoning to the rice. For the lovers of hot and...
11/18/2002
This is better as a dip because the corn chips get soggy. Next time I'll add more cheese, take out the corn chips, and add tortilla chips for dipping.
2/18/2011
I didn't have all the ingredients so I had to do some substitutions, but it still turned out well. I didn't have any vegetarian chili so I used a can of black beans. I also left out the corn chi...
2/18/2006
This was pretty good. I made it as written except I thought 7 oz. of green chilies were too many for my taste, so I used one 3.5 oz can instead. I also used a bigger can of corn. I was a bit sca...
10/30/2010
yummy basic recipe to use leftover rice and cans in your cupboard...I only had chilli oil and 2 cans of flavoured (hot) chilli beans and 1 can of tomato puree, so used these instead of garlic/sa...
1/17/2007
This was easy, but had too much cumin and chili powder. I will make it again, but with less spice and more cheese.
2/25/2005
This was great! I made it almost exactly as the recipe indicated-I am not a huge cottage cheese fan so used 1/2 cottage cheese and 1/2 cheddar cheese instead. I made this about a month ago and...
3/10/2012
I question the ingredients of 3 TBSP of chili powder and cumin. The spices were overwhelming.