Tex-Mex Beef and Rice Casserole |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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A cheesy rice mixture is topped with creamy ground beef, tomatoes, Mexican-style corn, and more cheese and baked until piping hot. Ingredients:
1 pound extra-lean ground beef |
1 (14 ounce) can fire-roasted diced tomatoes, undrained |
1 (11 ounce) can corn with red and green bell peppers, undrained |
1/2 cup chopped onions |
1 (10 ounce) tub philadelphia santa fe blend cooking creme, divided |
3 cups cooked long-grain white rice |
1 cup kraft shredded colby & monterey jack cheese, divided |
1 cup crushed tortilla chips |
3 tablespoons chopped fresh cilantro |
Directions:
1. Heat oven to 350 degrees F.
2. Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
3. Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
4. Bake 30 min. or until heated through. Top with crushed chips and cilantro.
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