Beef Queso Taco Rice Casserole

Preheat the oven to 350°F.

In a skillet over medium heat, brown and crumble the 1 pound ground beef until fully cooked. Drain any excess grease, put back in the skillet then stir in the 1 ounce packet taco seasoning and water (use amount needed on back of seasoning packet instructions). Cook according to the packet instructions, then set the taco meat aside.

In a 9x13-inch casserole dish, combine the 2 (5.4 ounce) packets Knorr taco rice, 1 cup beef broth, 16 ounce jar salsa, and 1 ½ cups water. Stir everything together until well mixed.

Evenly sprinkle the cooked taco meat over the rice mixture, distributing it across the dish.

Sprinkle the 2 cups Mexican blend shredded cheese evenly over the top of the taco meat. Cover the casserole dish tightly with foil.

Bake on the middle rack of the preheated oven for 45 minutes.

While the casserole is baking, warm the 15 ounce jar queso in the microwave in 15-20 second intervals, stirring in between, until smooth and pourable. Note: Do not warm it up with the lid on top. Cover with a paper towel and put it on a plate in case it spills over.

After 45 minutes, remove the foil from the casserole dish. Pour the warmed queso evenly over the top of the casserole. Return the dish to the oven and bake uncovered for an additional 15 minutes.

Remove the casserole from the oven and let it cool for 5-10 minutes. Garnish with fresh cilantro or parsley (optional) before serving. Enjoy!