Mexican Rice Casserole
by Lori Brammer
1 pound (450 grams) ground beef
1 tablespoon taco seasoning (Old El Paso or homemade)
1 cup uncooked rice (cook with 2 cups water)
1 can tomatoes & chilis (can substitute tomatoes & jalapenos or salsa)
1 can corn
1 tsp chili powder
1 cup shredded cheese
Brown the hamburger and season with taco seasoning and a little water. Cook the rice separately. Place everything except the cheese in a 9×13 baking pan and mix well. Bake covered at 350F (175C) for 30 minutes. Then uncover, add cheese to top, and bake 5 minutes more.
Optional: Add refried beans, navy beans, or black beans. Mix in several spoonfuls of sour cream.