Taco Sour Cream Rice Bake
This Taco Sour Cream Rice Bake is a crowd-pleaser! A comforting blend of taco flavors and creamy textures, perfect for any meal.
Equipment
- Large Skillet
- Baking Dish
- Mixing Bowl
- Spatula or wooden spoon
- Measuring cups and spoons
Ingredients
- 3 cups cooked rice any type works, long-grain or jasmine preferred
- 1 lb lean ground beef can substitute with ground turkey or chicken
- 1 oz taco seasoning 1 package or homemade to control spice
- 10 oz diced tomatoes and green chiles canned
- 8 oz tomato sauce canned
- 1 cup cottage cheese
- 1 cup sour cream
- 1 cup shredded cheddar cheese
Instructions
- Preheat your oven to 350°F (175°C) for even cooking.
- In a large skillet over medium heat, brown the lean ground beef until no longer pink, about 5-7 minutes.
- Drain excess fat, then stir in taco seasoning, diced tomatoes with chiles, and tomato sauce. Let simmer for 3-5 minutes.
- In a mixing bowl, combine cooked rice, cottage cheese, and sour cream. Stir well.
- Add the beef mixture to the rice mixture and stir until well combined.
- Spread the combined mixture evenly in a greased 9x13 inch baking dish.
- Sprinkle shredded cheddar cheese on top.
- Bake in the preheated oven for 25-30 minutes until cheese is bubbly and golden brown.
Notes
- This dish can be made ahead and refrigerated, then baked before serving.
- For a vegetarian option, use black beans or lentils instead of beef.
- Add toppings like jalapeños or cilantro for extra flavor.
- Adjust spices and ingredients based on your heat preference.