- 1-pound ground beef or turkey
- 2 tablespoons taco seasoning mix, divided *
- Salt & pepper
- 1 cup diced onion, divided
- 2 teaspoons minced garlic, divided
- ½ cup diced bell peppers, optional
- 4 tablespoons vegetable or canola oil, divided
- 1 ½ cups rice
- 3 cups broth or water
- 1 can Rotel tomatoes or diced tomatoes
- 3 – 4 cups grated cheese, cheddar, Monterey jack or pepper jack
- 4 cups tortilla chips, slightly broken
- Preheat oven to 350 degrees.
- In a medium saucepan, heat 2 tablespoons oil over medium-low heat.
- Add ½ cup onions, 1 teaspoon garlic and bell peppers (if using). Cook 2-3 minutes or until onions are translucent.
- Add rice, 1 tablespoon taco seasoning, salt & pepper to saucepan, stirring to coat. Pour broth over rice. Bring rice to a boil then lower heat to gently simmer for 15 – 20 minutes.
- While rice is cooking, heat 2 tablespoons oil in a skillet.
- Add ½ cup onions and 1 teaspoon garlic to skillet and cook over medium-low heat for 1 – 2 minutes.
- Add ground meat to skillet, breaking up with a wooden spoon as you add it.
- Add 1 tablespoon taco seasoning and salt and pepper. Cook until meat is cooked through. Drain any excess grease.
- Add tomatoes to skillet and cook to heat through.
- To assemble, sprinkle broken chips in the bottom of a 9 x 13-inch casserole dish. Spread cooked rice over tortilla chips then layer with beans followed by meat mixture, ending with cheese.
- Place in preheated oven for 10 – 15 minutes or until cheese is melted. Serve with whatever taco toppings you like, salsa, sour cream, scallions and cilantro.