Ingredients
Scale
- nonstick cooking spray
- 1 pound ground beef
- 1/2 onion, chopped
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 4 cloves garlic, minced
- salt and freshly ground black pepper to taste
- 1 (10-ounce) can diced tomatoes with green chiles
- 1 (15 ounce) can tomato sauce
- 3 tablespoons taco seasoning
- 1 1/2 cups uncooked long grain rice
- 1 cup beef broth
- 4 ounces Colby cheese, shredded
- 4 ounces pepper Jack cheese, shredded
Instructions
- Gather all ingredients. Preheat the oven to 375 degrees F (190 degrees C). Spray a 13×9-inch baking dish with nonstick cooking spray.
- Heat a large nonstick skillet over medium-high heat, and cook and stir ground beef, onion, green bell pepper, red bell pepper, and garlic until meat is browned and crumbly, 7 to 10 minutes.
- Drain excess fat; season with salt and pepper. Stir in RO-TEL tomatoes, tomato sauce, and taco seasoning.
- Spread rice in the bottom of the baking dish; pour in beef broth. Fold pepper mixture into rice with a spatula, and spread evenly into the dish.
- Sprinkle with Colby cheese and pepper Jack cheese.
- Bake in the preheated oven, covered with foil, until rice is tender, about 50 minutes. Remove foil and cook until cheese is golden, about 5 minutes more.
Notes
- Let the casserole rest for 5 minutes before serving.
- Adjust taco seasoning to taste.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 18g
- Saturated Fat: 9g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg