Taco Casserole!!!! Must try! So easy to make!!

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Hi, and welcome back to MARIA’S KITCHEN Presents! Today, I’m making a Taco Casserole that is sure to be a favorite once you make it! Here in central California, it’s about 107 degrees and hot, so this is a great easy meal you can have ready in under 30 minutes! Hope you give it a try! 🙂 If you do, please let me know your thoughts. Thank you for watching, and please share the video with family and friends😊

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Scripture of the day:
Galatians 6:9-So lets not get tired or weary of doing what is GOOD. At the right time we will reap a harvest of BLESSING if we don’t give up.

Ingredients:
1 pound ground beef cooked and drained
2 cups of cooked brown rice
1 can of refried beans
1 small jar salsa
1 small can sliced olives drained
1/2 cup or more if desired corn chips (Fritos)
1 1/2 cup cheddar cheese shredded
I package taco seasoning packet
4 Tbsp water
1 tomato diced cubed
1 Avacado
1 scallion sliced
Sour cream for garnish
1 square 8×8 pan
Cooking non-stick spray
Directions:
First, cook your brown rice according to package directions adding 1 tsp salt. When done set aside.
Cook ground beef in a medium-sized pan until it’s no longer pink and cooked through. Drain and then add 4 Tbsp water and the taco seasoning packet on low and combine. When mixed and stirred in turn stove off and set aside.
Next, shred your cheese and set aside. Now get your square 8×8 pan spray with non-stick spray and put the 2 cups cooked rice in the bottom of the pan. Next, add beans and salsa to a bowl and microwave 2 minutes stir till combined and then pour on top of rice. Now put ground beef on top of the beans and salsa and spread smooth. Now add cheese and sprinkle the olives on top of the cheese, also put the corn chips on top add more cheese if desired. Put in the oven for 10 minutes on 400 degrees until the chesse is melted. When done, turn off the oven and let the taco salad sit a few minutes add garnishes like cut tomatoes and avocados and scallions. You can serve and put a dollop of sour cream on top if desired. You did it!!!! This taco salad makes about 8-10 servings. Put the rest you don’t eat it in the refrigerator. Good for up to 3 days in the refrigerator.

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