Recipe: Taco Rice Bake

 Taco Rice Bake

Taco Rice Bake Photos by Janet Coffield ©2013

  • 1 lbs lean hamburger meat
  • 1 onion, chopped
  • 1/2 pack taco seasoning or 1/4 cup
  • 1 16oz. can chunk tomatoes, drained(reserve juice)
  • 1 cup rice
  • Water
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 cup shredded Cheddar cheese
  • 2 cups Bisquick mix
  • Milk 


Fry the hamburger meat along with onion until browned.(no longer pink) Drain. Add taco seasoning
and tomatoes. Cook the rice with reserved tomato juice and add enough water to make 2 1/2 cups of liquid. When the rice is finished cooking or softened(if not using a rice pot) mix it with the hamburger and onion. Pour it into a 13 x 9 inch baking dish or pan. Mix the mayonnaise, sour cream, and shredded cheddar cheese and put on top of the hamburger mixture. Do not stir. Make a thin batter using Bisquick and milk. Pour it on top of the cheese mixture. Bake at 400 f. for approximately 30 minutes.(until lightly browned)

My Tips: I referred to the Bisquick box for mixture ideas for the batter. If unsure, just pour the milk slowly and stir until you get the batter you want. (not too much milk it will be loose, too little is dry) Also, I added garden fresh tomatoes and a can of chunk tomatoes for the juice. You can lightly squeeze the fresh tomatoes to get your own juice before slicing them. I also added garden fresh basil. It was very good. Enjoy!

Disclaimer: Loving Heart Designs shares a recipe adapted from the Amish Family Cookbook by Jerry & Tina Eicher.©2012
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