Beef & Brown Rice Taco Bake

My beef & brown rice taco bake is one I make WEEKLY in our home! My husband and kiddos love it and so do I! There is another similar recipe which calls for quinoa and ground turkey instead of brown rice and ground beef, but this fits my family’s tastes better. It is easy and satisfying and the best part is the serving size is 1/4 of the pan! YES! You read that right!

21 Day Fix Beef & Brown Rice Taco Bake

Angela McGowan

Beef & Brown Rice Taco Bake

This is a family favorite at our house and one we have about once a week! It is really great for leftovers too and freezes well. Serving size - 1/4 of the pan!!
Prep Time 30 minutes
Cook Time 30 minutes
Total Time 1 hour
Servings: 4

Ingredients
  

  • 1 cup uncooked brown rice
  • 1 yellow onion chopped
  • 3 cloves garlic minced
  • Jalapeno chopped (optional)
  • 20 oz lean ground beef
  • Red yellow or green pepper,chopped
  • 1-2 tsp fresh lime juice
  • 2 T Chili Powder
  • 1 tsp Oregano
  • ½ tsp Thyme
  • 2 tsp cumin optional
  • 1/3 cup Cilantro chopped
  • Hot Sauce to taste – optional
  • 1 cup Shredded Cheddar Cheese
  • 1 15 oz can tomato sauce (low sodium)

Method
 

  1. Preheat oven to 350. Spray a 9X13 baking dish with EVOO, set aside.
  2. Boil brown rice in water on stovetop. Set aside
  3. In a 12” pan, spray with EVOO or cooking spray, add onion, garlic & jalapeno & sauté over medium-high heat for 1 minute.
  4. Add ground beef, breaking it up as it browns. Cook for about 5 minutes & add peppers. Cook for 3-4 minutes, or until meat is no longer pink.
  5. Add lime juice and seasonings. Stir to combine. Adjust seasonings to taste.
  6. Remove from heat - add rice (see notes below), tomato sauce, 1/4 cup of cheese & hot sauce (if using) to the skillet and stir to mix well.
  7. Pour mixture into baking dish. Top with remaining Cheddar.
  8. Cover with foil & bake for 20 minutes.
  9. Remove foil & bake an additional 10 minutes or until cheese is melted & edges are bubbling. Remove from oven & let cool for 10 minutes.

Notes

21 Day Fix Counts:
1 Red, 1 Green, 1 Yellow, 1 Blue, 1/4 Purple
Notes:
You may sub out quinoa for the brown rice and turkey for the beef.
*1 cup uncooked brown rice = 2 cups cooked (roughly) -- 1 yellow container is roughly 1/2 cup. If you are following an active round of the Fix, measure out 4 yellows of rice to add to the meat mixture to ensure an accurate container count.

10 Comments

  1. I just found this on Pinterest and made it – so good! The only change I made was to measure my rice out in the yellow container 4 times so I had exactly 1 yellow per svg. There were about 1-1/2 yellow containers left so I’m glad I measured (I only get 2 yellows a day so I’m very careful). Thanks for the recipe!

    • Thank you Lisa! I am so happy you enjoyed it! It is a favorite around here too! 🙂 I will add a note per your comment about measuring out the cooked brown rice with the yellow container. The yellow container is ROUGHLY 1/2 cup and 1 cup uncooked rice (according to the box) = 2 cups cooked. Measuring it out is a great idea before adding it to the mix!! 🙂 Thank you so much for taking the time to leave a comment! Best of luck to you on your fitness & health journey and I hope you try some more of my recipes! 🙂

  2. What size dish do you use? It looks like a 9×13 but that seems like a lot of food for one serving. We can’t wait to try this.

    • Hi Dana! Yes 9×13″ baking dish and YES it is a big serving but its also not really thick. :). Enjoy!!

      • I made this last night and it was absolutely amazing. We used to live in Wisconsin so having 3-4 times as much cheese used to be the norm for us – until I started the 21 Day Fix. This was the perfect combination of cheese, spices and beef. Thank you for all the recipes and I can’t wait to try even more recipes in the future!

    • Hi Lisa! I actually do not count calories. 🙂 I count my containers and fill them only with foods from the nutrition guide.

      • Lisa Z: I have been counting my calories for years and still do while even though I am on round 5 of the 21 Day Fix. When I made the dish the first time (exactly as the recipe states), I calculated the calories to be 359 for 1/4 of the 13×9 pan. I have not added extra ingredients since it was perfect the way it was. I hope this helps.

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