Mexican Beef & Rice Casserole

[mos]

Mexican Beef & Rice Casserole
1 lb extra-lean ground beef
1-1/2 cups Mexican-style cheese, shredded, divided
1-oz pkg taco seasoning mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
14.5-oz can no-salt-added diced tomatoes, undrained
1 cup thick and chunky salsa
1 cup fat-free reduced-sodium chicken broth
Heat oven to 375º.
Brown meat in large nonstick skillet.

Drain. Reserve 1 cup cheese. Add remaining cheese and all remaining ingredients to meat in skillet.

Mix well.
Spoon into 13×9-in baking dish sprayed with cooking spray. Cover.
Bake 40 to 50 min or until rice is tender. Top with reserved cheese.

Bake, uncovered, 5 min or until melted.
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