Taco Rice (Meal Prep)
Rice, black beans, taco-seasoned ground beef, cheese, and salsa, all baked together into individual taco rice casseroles, perfect for meal prep!
Prep: 15 minutes
Cook: 30 minutes
Total: 45 minutes
Servings: 4 servings
Ingredients
- 1 tablespoon olive oil
- 1 pound lean ground beef I used 90%
- 1 tablespoon chili powder
- 1 ½ teaspoons ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- 1 cup long grain white rice such as Jasmine or basmati; do not use any other kind of rice
- 1 14.5-ounce can low sodium beef broth
- 1 ⅓ cups salsa
- 1 15-ounce can reduced-sodium black beans rinsed and drained
- 1 4-ounce can diced green chiles, undrained
- 1 cup shredded Monterey Jack cheese Colby Jack, or sharp cheddar cheese
- Chopped cilantro sliced green onion, or a squeeze of lime for serving, optional
Instructions
- Place a rack in the center of the oven and preheat to 375°F. Arrange 4 oven-safe glass meal prep containers (about 3 1/2 cups each) on a rimmed baking sheet. I use these.
- Heat a large nonstick skillet over medium-high. Once the skillet is hot, add the oil and let warm for a minute. Add the beef in a single block, then sprinkle with the chili powder, cumin, garlic powder, onion powder, oregano, salt, and pepper. Let brown for a few minutes, then break the meat into crumbles and continue browning until fully cooked through. Taste to adjust the seasoning, then remove from the heat.
- To each container, add ¼ cup rice, a scant ½ cup broth (just divide the can 4 ways), ⅓ cup salsa, a scant ½ cup black beans, 1 ½ tablespoons green chiles, and a quarter of the browned beef. Stir until well combined and the rice is fully moistened.
- Sprinkle with 1/4 cup cheese and cover with foil. Bake for 35 to 45 minutes, until the rice is tender and the liquid is absorbed.
- Let cool completely before covering and storing. Refrigerate up to 4 days. Reheat uncovered in the microwave for about 2 minutes, stirring halfway, or covered in a 350°F oven until warmed through, about 15 minutes. Top with cilantro, green onion, and/or limes prior to serving.
Notes
- These are the containers I use. They are 3.2 cups.
- Make sure your container is oven-safe, and always place containers into a preheated oven at room temperature (not straight from the fridge) to prevent cracking. Do not bake with the lids on.
- DO NOT use anything but long-grain white rice, such as Jasmine or basmati. Other types of rice need different amounts of liquid and cook times.
Nutrition
Serving: 1of 4Calories: 546kcalCarbohydrates: 46gProtein: 35gFat: 25gSaturated Fat: 11gPolyunsaturated Fat: 1gMonounsaturated Fat: 10gTrans Fat: 1gCholesterol: 99mgSodium: 1142mgPotassium: 739mgFiber: 3gSugar: 4gVitamin A: 1245IUVitamin C: 2mgCalcium: 287mgIron: 5mg
