Taco Bake

Taco Bake

Yields 6 servings  

  • 1 lb. grass-fed 85% ground beef, cooked and drained
  • 1 cup brown rice, uncooked
  • 2 cups water
  • 15 oz. can black beans, rinsed
  • 10 oz. can Rotel Original No Salt Added tomatoes
  • 4 oz. can diced jalapeño peppers
  • 1 cup diced green peppers, frozen or fresh
  • 1 cup diced onions, frozen or fresh
  • 1 cup Monterrey Jack cheese, shredded
  • 2 avocados, sliced
  • 12 cups Spinach leaves or lettuce

Taco Seasoning Mix

  • 2 tbsp. chili powder
  • 1 tbsp. ground cumin
  • 1/2 tbsp. dried oregano leaves
  • 2 tsp. garlic powder
  • 2 tsp. onion powder
  • 1/2 tsp. crushed red pepper flakes
  • 1/2 tsp. Himalayan sea salt
  • 1/2 tsp. ground black pepper

Mix seasonings together in small bowl until well blended.

Preheat oven to 350 degrees. Cook ground beef in medium size skillet on medium heat, rinse, drain, and set aside. In a 9 x 13 glass baking dish add rice and water. Add ground beef on top of rice and water, and cover beef with taco seasoning. Layer black beans, Rotel, jalapenos, green peppers, and onions on top of beef. Cover with foil and bake for 45 minutes to 1 hour, until rice is cooked. Cover with 1 cup of shredded Monterrey jack cheese, and cook until melted. Serve immediately with 1/3 of and avocado sliced and 2 cups of lettuce or spinach leaves.

Nutritional Information: Total Calories 434, Total Fat 16g, Carbohydrates 45g, Sugars 4g, Dietary Fiber 10g, Protein 28g, Sodium 304mg, excellent source of copper, phosphorous, zinc, vitamin B6, vitamin B12, vitamin C and vitamin K

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