Aaaaaaah…slow cooker taco rice casserole. You guys, this one’s a winner. First, who else is married to their slow cooker during the winter months? Because THIS girl’s hand is raised high up in the air – it is such a lifesaver! These months are insanely busy, not to mention colder (well, they’re supposed to be…it was 85 here yesterday!), and my slow cooker is a great way to get a meal on the table without all the fuss. I’ll take it!
This slow cooker taco rice casserole is one that you’ll want to bookmark for when you need to feed a crowd OR if you’re like me and live off of leftovers. Have I mentioned that before? Leftovers are probably one of my favorite things in the world. The flavors all meld together better overnight, and there’s a sense of accomplishment that I get from emptying my fridge a little more. Not to mention it’s just so nice to know what there is to eat…no thinking required, you know?
Here is what I would do (see also: have done) with this slow cooker taco rice casserole. I make it (duh) and then set up the rest of dinner like I would with chili. That means having all the toppings – cheese, salsa, sour cream, guacamole, chopped cilantro, diced onion, the works. You could even prep all of that on the weekend or the night before, then just uncover the dishes when dinner’s served. Get the slow cooker taco rice casserole on the table, all the toppings around it, and then just serve family-style, letting everyone customize their own. So easy, and so great for entertaining!
As for rewarming for leftovers, I really just live off of microwaving it, although you could certainly put it in an oven-safe dish and bake it at 350 for about 10 minutes. I like this method too because the cheese gets bubbly and some of the rice gets a little crisp, which I enjoy. But the reality is there’s not a wrong way to devour this stuff y’all – just do it and enjoy!
Looking for the recipe? Check it out here!
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