Originally published on August 22, 2014
I’ve talked a lot about Taco Night in our house, and even about how we always have a ton of leftovers. Who doesn’t after Taco Night? I mean, you always want to make sure that you have enough beef and toppings for everyone to stuff until they’re stuffed, but what are you supposed to do with that already-cooked beef, a handful of diced tomato, and maybe a bit of cheese? Throw it all together and make a casserole out of it! It not only makes for a tasty way to use up your leftovers, but it also gives you a super easy weeknight meal that takes just minutes to get into the oven.
Ingredients:
1/2 pound – 1 pound, cooked and seasoned
3 cups cooked Spanish rice
2 cups tomatoes, diced
2 cups salsa
5 hard taco shells, broken up
2 1/2 cups Cheddar cheese, grated
1 1/2 cups shredded lettuce, for serving
Sour cream, for serving
Directions:
1.) Preheat the oven to 350 degrees Fahrenheit.
2.) Add beef, Spanish rice, tomatoes, and salsa to a large bowl. Mix thoroughly to combine all ingredients.
3.) Place the beef and rice mixture into a 9″ x 13″ casserole dish and top with grated Cheddar cheese. Put the entire casserole dish into the oven and bake for 30 – 45 minutes, until cheese is hot and bubbling.
4.) When casserole is finished cooking, remove it from the oven and sprinkle broken hard taco shells completely over the top of the casserole.
5.) Cut portions out of the casserole and place on individual serving plates. Top with shredded lettuce and a dollop of sour cream, if using.
6.) Serve and enjoy!