Taco Rice Casserole

Taco Rice Casserole 2 pound ground turkey (or ground beef) 1 onion chopped 1 zucchini shredded (optional) 2 cups corn 2 cans black beans (drained -or use your homemade ones -if using homemade you may need to add additional salt) 2 cans diced tomatoes with green chilis (aka rotel) 1 package of Taco seasoning (or 4 tablespoons of homemade seasoning) salt 4 cups cooked rice (I used regular that I cooked but you can use any) handfuls of shredded cheese 2 9x13 pans First brown your ground turkey. Add in chopped onions and zucchini (this is optional but ads nutritional value and flavor) and cook until soft. Stir in Taco seasoning seasoning. Add corn, tomatoes and beans. Spray 2 9x13 pans with non stick spray. Spoon 2 cups of rice into the bottom of each pan, spreading it out evenly. Spoon the meat mixture over the rice. Top with the shredded cheese. If you want to eat it right away: Bake covered at 350 degrees for about 25 minutes until cooked through. If you want to freeze it: Cover with foil and label. To reheat, let thaw overnight in fridge. Bake at 350 degrees for 45 minutes covered with the foil. Then remove foil and cook until the top is nice and brown. Recipe Notes My recipe is for 2 meals. Why? That way you can make one to eat now, and then the other one goes in the freezer. One mess, but you get 2 meals. If you don’t want to do that, just cut the recipe in half.