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      Tex-Mex Beef and Rice Casserole
      1 lb extra-lean ground beef
      8-oz container of cream cheese spread
      1 pkg taco seasoning mix
      2 tbs milk
      14-oz fire-roasted diced tomatoes, undrained
      11-oz can corn with red and green bell peppers, undrained
      1/2 cup chopped onions
      3 cups cooked long-grain white rice
      1 cup shredded Colby & Monterey Jack Cheeses, divided
      1 cup crushed tortilla chips
      3 tbs chopped fresh cilantro
      Heat oven to 350º.
      Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
      Drain meat. Return to skillet. Add cream cheese mixture, tomatoes, corn and onions. Mix well.
      Combine rice and 1/2 cup shredded cheese in 13×9-inch baking dish sprayed with cooking spray. Spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese. Cover.
      Bake 30 min or until heated through. Top with crushed chips and cilantro. Serves 8
      weighlift smilie

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