Taco Tuesday Casserole

I enjoy comfort food – if I can curl up on the couch with a bowl of something hot and delicious while binge-watching Netflix, I’m all for it. This gluten-free Taco Tuesday Casserole does just that. It’s a simple and easy recipe to make in the slow cooker.

5 from 4 votes

Print Recipe

Taco Tuesday Casserole

Prep Time5 mins

Cook Time4 hrs

Total Time4 hrs 5 mins

Course: Main Course

Cuisine: American, Mexican

Servings: 6 servings

Calories: 348kcal

Author: Stephanie O'Dea

Ingredients

• ▢ ½ cup long grain brown rice
• ▢ 1 (14.5-ounce) can diced tomatoes with juice
• ▢ 1 (15-ounce) can kidney beans, drained
• ▢ 1 (1.25-ounce) packet gluten-free taco seasoning
• ▢ ¼ cup warm water
• ▢ 2 pounds lean beef stew meat
• ▢ Optional toppings: sour cream - shredded cheese

US Customary - Metric

Instructions

• ▢
  Use a 4-quart slow cooker. Place the rice into the bottom of the slow cooker insert and add the entire can of tomatoes with juice and the drained kidney beans. Top with taco seasoning and stir in water. Add stew meat.
• ▢
  Cover and cook on low for 8 hours, or on high for about 4 hours. Your casserole is finished when the rice has become bite tender – it’s okay if it breaks in half. Serve in wide-mouthed bowls with a spoonful of sour cream and a handful of shredded cheese, if desired.

Nutrition

Nutrition Facts

Taco Tuesday Casserole

Amount Per Serving

Calories 348 Calories from Fat 72

% Daily Value*

Fat 8g12%

Saturated Fat 2g10%

Cholesterol 93mg31%

Sodium 842mg35%

Potassium 863mg25%

Carbohydrates 28g9%

Fiber 6g24%

Sugar 4g4%

Protein 39g78%

Vitamin A 635IU13%

Vitamin C 9.6mg12%

Calcium 74mg7%

Iron 5.3mg29%

* Percent Daily Values are based on a 2000 calorie diet.

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