November 1, 2009

SPANISH RICE CASSEROLE

SPANISH RICE CASSEROLE

1 1/2 lbs. ground beef
1 can whole kernel corn, drained
2 cans Spanish rice
1 can refried beans
1 can tomato sauce
1/2 c. water (approx.)
2 shakes ketchup (approx.)
Shredded cheddar or Monterey Jack cheese
Bread crumbs

Brown beef and drain fat. Season with salt and pepper if desired. While beef is cooking, mix remaining ingredients, except water and cheese in large (2 quart) casserole. Add beef and sufficient water to moisten. Sprinkle with cheese and bread crumbs. Bake at 400 degrees for about 20 minutes

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