Twice Baked Crispy Cheesy Taco Rice Casserole

Ingredients:

For the Filling:

• 1 pound ground beef
• 1 yellow onion, chopped
• 2 tablespoons taco seasoning
• 8 hard shell taco shells
• 1 cup shredded Mexican cheese
• 1 tablespoon salted butter
• 1 cup dry long-grain rice
• 1 poblano pepper, chopped
• 1/3 cup salsa verde
• 1/2 cup fresh cilantro or green onions, chopped

For the Cilantro Lime Ranch:

• 1 cup sour cream or plain Greek yogurt
• 3/4 cup fresh cilantro, chopped
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/4 cup pickled jalapeños, chopped, plus 2 tablespoons brine
• 2 tablespoons lime juice
• 1 teaspoon kosher salt

Instructions:

1. Preheat Oven: Preheat oven to 425°F (220°C).
2. Cook Meat and Rice:
   • Cook ground beef and onion in a large skillet until browned. Drain off excess grease.
   • Stir in taco seasoning and 3/4 cup water. Simmer until thickened. Remove 3/4 of the meat and set aside.
   • In the same skillet, melt butter and add rice and poblano pepper. Cook until rice is toasted. Add 1 3/4 cups water and salsa verde. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. Assemble Tacos:
   • Place taco shells in a baking dish. Fill with meat and cheese. Bake for 10 minutes, or until cheese is melted.
4. Make Ranch Dressing: Combine all ingredients for ranch dressing in a jar and shake well.
5. Serve: Place baked tacos on top of the rice mixture. Top with cilantro and serve with ranch dressing.

Enjoy your hearty and delicious taco casserole!