Monday, April 25, 2011

Beefy Rice Casserole

Note:    This is a great casserole with a salad.    However, I love the fact that it works so well as a freezer meal!

Beefy Rice Casserole

1 pound ground beef {I use ground turkey}
1 med. Onion chopped
1 green bell pepper chopped
Salt, pepper and garlic powder to taste.
1 can Mexicorn, drained
1 can chopped tomatoes
½ can tomato sauce
¼ cup water
2 Tablespoons chili powder
1 cup uncooked rice

Put water on to boil to cook rice. When it comes to boil, add rice to cook. In the meantime, brown the hamburger, onions, and bell pepper. Drain browned meat. Return to heat and then salt and pepper to taste. Add garlic powder to taste. Add Mexicorn, chopped tomatoes, tomato sauce, water and chili powder. Turn down to low. Simmer for 10 minutes. After finished, mix rice with meat mixture. Pour mixture into one large serving pan or you can divide between two 8x8 pans. Top mixture with graded cheddar cheese. Bake at 350 degrees for 20-30 until mixture is bubbly. This mixture freezes well and is great to share with a neighbor or friend!

1 comment:

The Japanese Redneck said...

Sounds good to me, I wish my husband liked casseroles.