Taco Bake

The goal of this recipe is to stretch the left over taco meat from 1-2 servings to 4. This is why the quantities are approximate, because you can use whatever is in your fridge.

(All quantities approximate)

2 cups easy Spanish rice (one batch of the recipe found here on HBHW)
1/2 cup taco meat
1/2 cup shredded cheese
1/2 cup left over corn
2 Tbsp onions, chopped (optional)

Mix all ingredients and place in an 8×8 or 9×6 pan. Microwave until almost hot through (or bake).

Sprinkle 1/4 cup cheese on top.

Heat in microwave or oven until cheese is melted.

Serve with
sour cream
black olives

to be put on top of the bake.
(basically we just made a salad on top of the taco bake).

Serves 4.

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