Taco Sour Cream Rice Bake

by Sheryl

This casserole is out of the ordinary. It has rice! That is mixed with sour cream and cottage cheese for a creamy, flavorful, and dry texture. It’s easy to put together and mostly all the ingredients I need are on hand. A quick meal to prepare too, as it’ll only take 30 minutes to prepare and bake, which is a great deal for a busy mom like me. And if you are looking for something different to serve on Taco Tuesday (or just for a regular weeknight dinner), I would suggest giving this recipe a try. I’m pretty sure everyone will love this! It’s undeniably mouthwatering, filling, different but with the same taco flavor that everyone craves. I give this a 5-star rating every time.

INGREDIENTS

3 cups of cooked rice
1 lb lean ground beef
1 (1 oz) packet taco seasoning
1 (15 oz) can tomato sauce
1 cup of cottage cheese
1 cup of sour cream
1 1/2 cups of cheddar cheese, grated
Kosher salt and freshly ground pepper, to taste

How to make Taco Sour Cream Rice Bake

Step 1: Prepare the oven by preheating it to 350 degrees F. Then, spray a 9 x 9-inch baking dish with a nonstick spray to grease. Set aside.

Step 2: Season the ground beef with taco seasoning and cook in a large skillet until brown and cooked through. Once the beef is browned, add the tomato sauce and let it simmer for 5 minutes.

Step 3: Stir the rice, cottage cheese, and sour cream in a medium bowl. Season with salt and pepper. Empty the mixture into the prepared greased baking dish and spread evenly.

Step 4: Pour the meat sauce on top and sprinkle with cheddar cheese.

Step 5: Place inside the preheated oven and bake for 20 to 25 minutes until the cheese melts and the sauce is bubbly.

Step 6: Once done, remove from the oven. Serve and enjoy!

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