Taco sour cream rice casserole is extremely kid-friendly, with no spiciness, but it also is a nice way to enjoy taco flavors over dinner in an easy, quick casserole form.
Preheat the oven to 350 degrees. Prepare an eight-by-eight- or nine-by-nine-inch baking dish by spraying it with cooking spray.
Cook your rice according to package directions. (It should be three cups after it's done cooking; don't start with three cups uncooked rice, or you'll have way too much!)
Heat a large skillet over medium heat and add the ground beef and onions. Crumble the meat as it browns. When it's done cooking, drain off as much grease as you can. Add in the garlic and saute for about one minute.
Add in the taco seasoning, one of the Sazon packets, salt and pepper, the diced tomatoes (do not drain them) and the tomato sauce.
Stir to combine, and let the mixture simmer.
When the rice is done cooking, add the sour cream, cottage cheese, the other Sazon packet and salt and pepper to the pot and stir to combine.
In the prepared baking dish, smooth out the rice mixture into an even layer. Top with the meat mixture, and then sprinkle the shredded cheese on the top.
Bake uncovered for 20 to 25 minutes or until the cheese is browned to your liking.
Let the casserole sit for at least five minutes before serving. Store any leftovers in an airtight container in the refrigerator.