If you like gooey, cheesy, melty, tacoey tacos, this is for you!
1lb ground beef, browned and cooked according to taco seasoning packet
2 pkgs. Knorr Taco Rice packets
1 cup chicken broth
1 jar Mateo's salsa
1 jar of water (from the salsa jar)
2 cups shredded Mexican cheese
16oz Velveeta Queso blanco
1 can evaporated milk
1/2lb pepperjack cheese
Your favorite tortilla chips or doritos
Preheat your oven to 375 degrees.
2 pkgs. Knorr Taco Rice packets
1 cup chicken broth
1 jar Mateo's salsa
1 jar of water (from the salsa jar)
2 cups shredded Mexican cheese
16oz Velveeta Queso blanco
1 can evaporated milk
1/2lb pepperjack cheese
Your favorite tortilla chips or doritos
Preheat your oven to 375 degrees.
In a 9x13 baking dish, add both packages of the Knorr Taco Rice, chicken broth, salsa, water, and taco meat. Mix until well combined.
Spread the shredded Mexican cheese on top. Cover with foil and bake for 45 minutes.
While it's baking, add the velveeta, pepperjack, and evaporated milk to a medium sauce pan. Melt the cheese over medium-low heat until completely melted.
Once the rice is done baking, remove from the oven and pour the cheese on top until you have a nice pool. We like A LOT of cheese but this makes extra and we use it to dip chips.
Return back to the oven for 5 minutes.
Serve with your favorite chips for dipping.
Spread the shredded Mexican cheese on top. Cover with foil and bake for 45 minutes.
While it's baking, add the velveeta, pepperjack, and evaporated milk to a medium sauce pan. Melt the cheese over medium-low heat until completely melted.
Once the rice is done baking, remove from the oven and pour the cheese on top until you have a nice pool. We like A LOT of cheese but this makes extra and we use it to dip chips.
Return back to the oven for 5 minutes.
Serve with your favorite chips for dipping.
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