Description
You’ll love this tex mex freezer friendly recipe! It is great for big batch cooking, or cook once and eat all week!
Ingredients
| 3 | cups | ground turkey, or ground beef or 2 cups cooked lentils |
| 1 | onion chopped | |
| 1 | zucchini shredded | |
| 2 | cups | corn |
| 2 | cans | black beans |
| 2 | cans | diced tomatoes |
| 1 | package | Taco seasoning (low sodium) |
| 1 | Bell pepper | |
| 4 | cups | cooked rice brown rice |
| 1 | cup | shredded cheddar cheese |
Instructions
Brown your ground meat in a large deep dish frying pan or large soup pot. Add in chopped onions and zucchini. Stir in Taco seasoning. Add corn, tomatoes, and beans.
Spoon in the 4 cups of rice into the pot, and stir until the rice and meat mixture is combined. Separate into 2 large 9×13 casserole dishes. Top with the shredded cheese.
If you want to eat it right away: Bake covered at 350 degrees for about 25 minutes until cooked through. If you want to freeze it: Cover with foil, label and then wrap in plastic wrap. To reheat, let thaw overnight in the fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown.
- Prep Time: 15
- Cook Time: 25