Rice Taco Bake

Ingredients

2 cups instant white rice
2 cups water
1 pound lean ground beef
1 can Ranch Style beans
1 can Ro-tel tomatoes
2 tsp dried minced onion flakes
2 cups shredded cheddar cheese, divided
1 package taco seasoning
1 can (10.75-oz)cream of chicken soup
1/2 cup water

Directions

1. Preheat oven to 350 degrees. Lightly spray a 9x13-inch pan with cooking spray.
2. In a large skillet, brown meat and drain off fat. Stir in beans, tomatoes, onion flakes, taco seasoning, soup and water. Simmer over medium-low heat until everything is well combined and heated through. Remove from heat.
3. In a pot, bring 2 cups of water to a boil. Add instant rice. Cover and remove from heat. Let rice sit for 5 minutes, until all water is absorbed.
4. Stir cooked rice and 1 cup of cheddar cheese into beef mixture. Pour into prepared 9x13-inch pan. Top with remaining 1 cup of cheddar cheese.
5. Bake for 25 to 30 minutes. Top with your favorite taco toppings.

Notes: Most of the family enjoyed this easy meal.

 

Source: Recommended by John's sister, Jennifer, from here.