Step 1: Start by cooking the instant white rice according to the package directions. Typically, this involves bringing 2 cups of water to a boil, adding the rice, covering it, and letting it sit until fluffy. Set aside once done.
Step 2: In a large skillet over medium-high heat, add the lean ground beef. Cook until browned, breaking it up with a spatula as it cooks. This should take about 5-7 minutes. Drain any excess fat.
Step 3: To the browned beef, add the Ranch Style beans (drained), Ro-tel tomatoes (with juices), dried minced onion flakes, taco seasoning, cream of chicken soup, and 1/2 cup of water. Stir everything together until well combined.
Step 4: In a large mixing bowl, combine the cooked rice with the beef mixture. Mix until the rice is evenly coated with the savory filling.
Step 5: Preheat your oven to 350°F (175°C). Transfer the rice and beef mixture into a greased baking dish, spreading it out evenly. Sprinkle 1 cup of shredded cheddar cheese on top.
Step 6: Cover the baking dish with aluminum foil and bake in the preheated oven for 20 minutes. After 20 minutes, remove the foil and bake for an additional 10-15 minutes, or until the cheese is bubbly and lightly golden.
Step 7: Once baked, let the Taco Rice Bake cool for a few minutes before serving. Scoop generous portions onto plates and enjoy this hearty meal with your favorite toppings like sour cream, salsa, or avocado!
