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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Hamburger Enchilada Rice Casserole Recipe

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This recipe for Hamburger Enchilada Rice Casserole is from The Churchill Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
2 cups Basmati Rice
1 cup Monterey Jack Cheese shredded
1 lb. hamburger
20 oz. enchilada sauce
16 oz. refried beans
11 oz. can whole kernel corn drained
Cilantro for garnish
¼ tsp. salt
¼ tsp. pepper

Directions:
Directions:
Cook the rice. I cooked it with 4 cups of water. Preheat oven to 350. In a large bowl mix the browned hamburger with the enchilada sauce, refried beans, and half the cheese. Add rice, season with salt and pepper. Pour the mixture into a large casserole dish. Top with corn, then the remainder of the cheese. Bake for about 20 - 30 minutes or until the cheese melts and it's bubbly. Garnish with cilantro and serve warm.

Personal Notes:
Personal Notes:
The perfect dish if you love rice!

 

 

 

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