Best-Ever Taco Bake: The Taco Casserole Makeover (with Fresh Veggies) Kids Love
Cook time
Total time
  • 1 onion, diced
  • 2 sweet potatoes, diced (no need to peel)
  • 1 tablespoon butter
  • 1 pound ground beef
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • 2 teaspoons chili powder (or substitute with a taco mix)
  • 2 teaspoons cumin
  • 2 teaspoons garlic powder
  • 1 28-ounce can tomato sauce
  • 1 cup cherry tomatoes cut in half
  • 2 cups brown rice, uncooked (or 3 cups cooked rice)
  • 2 cups fresh baby spinach
  • 1 cup sharp cheddar cheese, shredded
  • ½ cup fresh cilantro
  • Serve with: lime wedges, Greek yogurt, extra cheddar cheese
  1. Preheat oven to 350 degrees F.
  2. In a large saute pan, cook onions and sweet potatoes in butter until onions are soft, about 5 minutes.
  3. Add ground beef and cook until browned. Drain off excess fat (or use a paper towel to blot the pan).
  4. Add spices: salt, pepper, chili powder, cumin and garlic powder (or taco mix) and stir.
  5. Add tomato sauce and cherry tomatoes plus 2 cups of water. Stir in uncooked rice. (If using cooked rice, skip the water.)
  6. Cover and bake for about 40 minutes.
  7. Sprinkle baby spinach and cheddar cheese on top, replace the lid and cook for another 10 minutes.
  8. The dish is ready when the rice is fully cooked, about 50 minutes. Sprinkle with fresh cilantro and serve with Greek yogurt (or sour cream), lime wedges and extra cheddar cheese plus tortilla chips.
Recipe by Foodlets at