Mexican Rice Casserole

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.