Spicy Casserole Ole - Mexican Rice Casserole |
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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 8 |
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I found this recipe on the back of a box of HEB Instant Rice. I make variations of it all the time using whatever I have on hand. I have used frozen corn, pinto beans, rotel, ground turkey, etc. Ingredients:
1 lb ground beef |
1/2 cup chopped onion |
1/4 cup chopped green pepper |
1 teaspoon salt |
1 teaspoon chili powder |
1 (15 ounce) can kidney beans, drained |
1 cup instant rice, prepared |
1 (8 ounce) can tomato sauce |
2/3 cup shredded american cheese |
Directions:
1. Pre heat oven to 375.
2. In a skillet, brown beef, onion, and green pepper. Pour off excess fat.
3. Stir in salt and chili powder.
4. In a 1 1/2 quart casserole dish, alternate layers of beef mixture, beans, rice, and tomato sauce.
5. Sprinke with cheese.
6. Bake for 15 minute.
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