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Hamburger Enchilada Rice Casserole Recipe

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This recipe for Hamburger Enchilada Rice Casserole, by , 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!

Contributor:  
Contributor:  
Christi Henrichs Bohl

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
tsp. salt
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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