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Lisa's Favorite Mexican Rice

Sheryl Cole

"This is a welcome change from tacos! Serve with a salad, more salsa, and sour cream."
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55 m servings 566 cals
Original recipe yields 8 servings

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  • Prep

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  1. Preheat oven to 350 degrees F (175 degrees C). Prepare a casserole dish with cooking spray.
  2. Heat olive oil in a skillet over medium-high heat. Saute onion and garlic in hot oil until the onion is tender, about 5 minutes; add ground beef and continue to cook while breaking beef into small pieces with a wooden spoon until the beef is completely browned, 5 to 7 minutes. Season beef mixture with the taco seasoning mix.
  3. Stir beef mixture, rice, vegetables, kidney beans, 1 cup Cheddar cheese, salsa, and olives together in the prepared casserole dish. Sprinkle remaining cheese over the mixture.
  4. Bake in preheated oven until the cheese is melted and the dish is hot in the center, about 30 minutes.

Nutrition Facts

Per Serving: 566 calories; 26.1 g fat; 48 g carbohydrates; 33.6 g protein; 101 mg cholesterol; 805 mg sodium. Full nutrition

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Read all reviews 3
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I took it to a party as a Mexican side dish, but everyone thought it was a dip for tortillas! They loved it!

I had to tone down some of the spice for my daughter who has reflux. It was tasty to her and happy to have another recipe she can enjoy. Next time I would use more of the taco packet than I did ...

I scaled this to half as there was only four of still made a ton! This is a great 'make once eat twice' meal. Great as a taco salad!