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Mexican Beef & Rice Casserole Recipe

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This recipe for Mexican Beef & Rice Casserole, by , is from The Nedostup Family Cookbook Project, 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:  
Janet Boehm

Category:
Category:

Ingredients:  
Ingredients:  
1 lb. extra-lean ground beef
1-1/2 cups Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (1 oz.) Taco Seasoning Mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup Thick & Chunky Medium Salsa
1 cup fat-free reduced-sodium chicken broth

Directions:
Directions:
Heat oven to 375F.

Brown meat in large nonstick skillet; drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.

Spoon into 13x9-inch 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.

Number Of Servings:
Number Of Servings:
8 servings
Preparation Time:
Preparation Time:
25 minutes

 

 

 

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