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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.Wanda Jacobs, Willard, Missouri Ingredients:
1 pound ground beef |
1 small onion, chopped |
1/2 cup chopped green pepper |
1 envelope taco seasoning |
3/4 cup water |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) stewed tomatoes |
1 can (8 ounces) tomato sauce |
1 cup uncooked instant rice |
1 can (16 ounces) refried beans |
shredded cheddar cheese and chopped green onions, optional |
Directions:
1. In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
2. Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired. Yield: 8 servings.
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