Ingredients
- 1lb lean ground beef
1 box La Preferida Spanish Rice, cooked according to package instructions
½ cup sour cream
1 onion, diced
1 packet La Preferida Taco Seasoning
15oz can La Preferida Pinto Beans, drained and rinsed
4–6 flour tortillas
1½ cups shredded cheese (cheddar or Mexican blend)
Optional: La Preferida Jalapeño Nacho Slices Mild or Hot
Method
Prepare the rice: Cook rice according to package instructions. Stir in nacho cheese sauce and sour cream. Set aside.
Cook the beef mixture: In a skillet over medium heat, sauté diced onion until tender. Add ground beef and cook until browned. Drain excess fat. Stir in taco seasoning and pinto beans.
Combine: Add the prepared rice mixture to the beef mixture and stir until fully combined.
Layer the casserole: Preheat oven to 350°F. In a greased baking dish, layer nacho cheese, tortillas, meat and rice mixture, and shredded cheese.
Repeat layers: Continue layering until ingredients are used and the dish is full.
Bake: Cover and bake for 20–25 minutes. Remove cover for the last 5 minutes to melt and bubble the cheese.
Finish & serve: Top with sliced jalapeños if desired. Let rest for 5 minutes, then slice and serve.
























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