Taco Rice Casserole

Ingredients

• 1 pound lean ground beef
• 1 1-1/4-ounce package taco seasoning mix
• 1 teaspoon salt
• 1 10-3/4-ounce can condensed tomato soup
• 1/2 of a 10-ounce can tomatoes and green chiles, about 2/3 cup
• 3 cups cooked rice
• 1 8-ounce can whole kernel corn, drained
• 1/2 pound pasteurized process American cheese, cubed (2 cups)
• 2 eggs, beaten
• 1 1/2 cups cottage cheese
• 2 tablespoons grated Parmesan cheese
• 2 cups grated Cheddar cheese, divided

Directions

1. Cook beef in large skillet until meat is no longer pink, stirring to crumble. Drain off fat. Add taco seasoning, salt, soup and tomatoes and green chiles. Cook, stirring, 2 to 3 minutes to blend flavors. Add rice, corn and cheese. Heat until mixture is hot and cheese melts.

Nutrition, whole recipe (rough)

Counts 10 of 12 ingredients. The other 2 aren't in our nutrition table and add nothing above, so the real totals are higher.

What these numbers assume: 10 portions

Ingredient	Portion assumed	kcal
Beef	100g cooked	250
Rice	1 cup cooked (158g) white	206
Cheese	1 oz (28g) cheddar	113
Cheddar Cheese	1 oz (28g)	113
Parmesan Cheese	1 oz (28g)	110
Cottage Cheese	1/2 cup (113g) 2%	98
Egg	1 large egg (50g)	78
Corn	1/2 cup kernels (82g)	77
Tomato	1 medium (123g)	22
Salt	1 tsp (6g)	0
Taco	not in our table	0
Soup	not in our table	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.