"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Mexican Tossed Layer Casserole Recipe

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This recipe for Mexican Tossed Layer Casserole, by , is from Horn/Horne Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Kay Sheets
Added: Friday, September 11, 2009

Category:
Category:

Ingredients:  
Ingredients:  
1 cup uncooked rice
1 lb. ground beef
cup mild picante sauce
1 tsp. ground cumin
2 cups shredded sharp cheddar cheese, divided
cup of sour cream (optional)
1/3 cup of finely chopped green onions (green and white parts) (optional)
2 tbs. Chopped cilantro (optional)
tsp. salt
1/8 tsp. ground red pepper

Directions:
Directions:
Preheat oven to 350. Lightly coat 11 x 9 baking dish with nonstick cooking spray; set aside.
Cook rice according to directions on package. Meanwhile heat skillet over medium-high heat until hot. Add beef; cook until browned, stirring frequently to break up meat. Add picante sauce and cumin; stir well. Set aside.
Remove cooked rice from heat. Add 1 cup cheddar cheese, sour cream, green onion, cilantro, salt and red pepper. Toss gently and thoroughly to blend. Spoon rice mixture into prepared baking dish. Spoon beef mixture over all. Cover with aluminum foil. Bake 20 minutes or until heated through. Sprinkle with remaining cheddar cheese. Bake uncovered 3 minutes more or until cheese melts.

Personal Notes:
Personal Notes:
Season to taste, you do not have to make this as spicy as it is.

 

 

 

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