One-Pan Taco Rice Bake

Name: One-Pan Taco Rice Bake
Ingredients: 2 bags Rice (pre-cooked); Half of a package Taco Seasoning; 1 bag Frozen Corn; 10 oz can Enchilada Sauce (red or green); as needed Black Beans (drained and washed); 15 count box Beef and Cheese Taquitos; whole bag Mexican Shredded Cheese; as desired Pico de Gallo; as desired Cilantro (fresh); as desired Sour Cream

10 ingredients · 10 steps · from Justine's Kitchen

Ingredients

2 bags Rice (pre-cooked)
Half of a package Taco Seasoning
1 bag Frozen Corn
10 oz can Enchilada Sauce (red or green)
as needed Black Beans (drained and washed)
15 count box Beef and Cheese Taquitos
whole bag Mexican Shredded Cheese
as desired Pico de Gallo
as desired Cilantro (fresh)
as desired Sour Cream

Watch the original video

Steps

Place the two bags of pre-cooked rice on the bottom of a 13x9 pan.
Sprinkle half of the taco seasoning over the rice and mix to distribute the flavor.
Add the frozen corn to the rice mixture.
Pour the enchilada sauce (red or green) over the ingredients until the rice is fully submerged, spreading it out evenly.
Sprinkle the drained and washed black beans into the pan and mix them in with the other ingredients.
Arrange the beef and cheese taquitos on top of the rice mixture.
Sprinkle the Mexican shredded cheese over the taquitos.
Bake at 350 degrees Fahrenheit for 25 to 30 minutes.
After baking, sprinkle fresh Pico de Gallo over the dish.
Add a drizzle of sour cream over the entire dish.

Recipe extracted by Foodle from “One pan dinner is so good!” by Justine's Kitchen. Quantities follow the video and may be approximate — watch the original for technique.