Chicken- Taco Bake
Yield
8 servingsPrep
15 minCook
45 minReady
60 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
rice
cooked |
|
| 2 | cups |
turkey
or chicken, cooked, shredded |
*
|
| 8 | ounces |
tomato sauce
|
|
| 1 | envelope |
taco seasoning mix
|
*
|
| 8 | ounces |
refried beans
1 can |
|
| 1 | cup |
cheese
grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
rice
cooked |
|
| 473 | ml |
turkey
or chicken, cooked, shredded |
*
|
| 231.2 | ml/g |
tomato sauce
|
|
| 1 | envelope |
taco seasoning mix
|
*
|
| 231.2 | ml/g |
refried beans
1 can |
|
| 237 | ml |
cheese
grated |
|
Directions
Layer in a 9 x 13 baking dish the cooked rice.
In another bowl, mix taco seasoning and tomato sauce.
Add shredded chicken and coat it well with tomato mixture.
Layer this chicken mixture on the rice in pan.
Frost the chicken layer with the refried beans.
It may take up to 2 cans for that, especially if you want a good thick layer.
Top off with grated cheese.
When ready to bake, thaw and bake uncovered for 30 to 45 minutes or until hot all the way through and the cheese is nice and bubbly.
