Let's Taco 'Bout It!

Let’s taco ‘bout another way to have tacos. Wait – see what I did there? We found another way to have tacos – in a casserole that has rice in it. Delicious! I opted to not use tomatoes with chilis – mostly because I’m a sally and nope, just nope. I did use a bit more salsa than called for – because why not? We ate this with cheese on top and scooped it with tortilla chips. The kids love anything they can eat with chips, this was no different. This would be easy to make ahead and toss in the oven for an easy meal.

Beef & Rice Taco Casserole

1 lb lean ground beef
1 cup long grain white rice uncooked (not instant rice)
1 can tomatoes with diced chilis
1 heaping 1/2 cup salsa of your choice
1 packet low sodium taco seasoning
1 cup 98% fat free beef or chicken broth
1 can 98% fat free cream of chicken soup
Salt & Pepper to taste
Cooking Spray

Optional extras!
lettuce
reduced fat shredded colby jack or other cheese
crushed tortilla chips
light sour cream

Instructions
Preheat oven to 375 degrees. In a skillet add ground beef, salt, and pepper, and cook until browned. In a large bowl combine rice, diced tomatoes with chilis, salsa, taco seasoning, broth, cream soup, and cooked ground beef. Mix well. Spray a casserole dish with cooking spray spread mixture inside. Cover with tin foil. Place into oven and cook for 45-50 minutes until the rice is cooked. Divide into 6 servings. Top with desired toppings such as cheese, lettuce, sour cream, and/or crushed up tortilla chips!