Thursday, June 15, 2017

Mexican Beef & Rice Casserole

I asked Miss Mabel if she wanted to look for and try any new and delicious-looking Mexican recipes.  She came up with success.

This casserole?  There was nothing left.  And you have to love when a recipe is easy to prepare as well!


1 lb ground beef
1 1/2 cups Mexican Style Shredded Four Cheese, divided
1 pkg. (1oz) taco seasoning mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
1 can (14.5 oz) diced tomatoes, undrained
1 cup medium salsa
1 cup chicken broth


1.  Heat oven to 375 degrees F.

2.  Brown meat in a large nonstick skillet; drain.  Return meat to skillet.

3.  Reserve 1 cup cheese for later use.  Add remaining cheese and all remaining ingredients to meat; mix well.

4.  Spoon into 13" x 9" baking dish sprayed with cooking spray; cover.

5.  Bake 40 to 50 min. or until rice is tender.  Top with reserved cheese; bake uncovered for 5 minutes or until melted.


~  Patty  ~

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