Mexican Rice Casserole

4 slices bacon
1/2 cup chopped onion
1/2 cup chopped green pepper
1 cup rice
1 lb. ground chuck
1 small clove of garlic
1 3/4 cup water
8 oz can tomato sauce
1 Tsp. chili powder
2 1/2 cup grated cheese

Fry bacon until crisp and drain. Add onion, green pepper to drippings
in pan and cook until tender. Add rice; cook until golden. Stir in

beef and garlic, cooking until beef is almost done. Stir in water,
tomato sauce and seasonings. Heat to boiling reduce heat and simmer
for 20 minutes. Spoon half meat unto 2 quart casserole. Sprinkle
with half of the cheese and add remaining meat. Top with the rest
of the cheese and bacon. Bake at 400 degrees for about 15- 20
minutes.