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Prep Time: 20 Minutes Cook Time: 1 Minutes |
Ready In: 21 Minutes Servings: 8 |
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This recipe came from Mrs A.D. Davis, who said she got it from a chuck wagon cook in Texas. Goes good with garlic bread. Ingredients:
1 tablespoon oil |
2 large onions, chopped |
2 lbs ground beef or 2 lbs ground venison |
1 (10 ounce) can rotel tomatoes & chilies |
1 (14 1/2 ounce) can diced tomatoes |
2 cups water |
1 cup uncooked rice |
2 tablespoons chili powder |
salt and pepper |
8 ounces shredded sharp cheddar cheese |
Directions:
1. In large skillet add oil onion and garlic,saute' till clear.
2. add ground meat and brown sstirring constanty so not to burn onion and garlic.
3. add rest of ingreadients except cheese,stir together.
4. pour into casserole bowel and bake in a preheated oven at 350 degrees for 1 1/2 hours, stirring every 20 minutes.
5. the last 10 minutes of cooking time add the shredded cheese, spreading evenly on top of casserole, finsh baking until cheese melts and starts to brown.
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