March 28, 2010

Mexican-Style Casserole

Preparation time: 30 minutes including cooking the rice. Serves 8

2 pounds of ground chuck
1 onion, chopped
One 30-32 ounce can of tomato sauce
1 tablespoon of chili powder
2 packages of taco seasoning
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
One 14 ounce can of whole kernel corn including the liquid
4 cups cooked rice
2 cups shredded cheddar cheese
4 slices of bacon, partially cooked

Preheat the oven to 375 degrees F
Heat a large skillet or soup pot over medium heat and add the meat and chopped onion
Cook over medium - high heat, stirring until very little pink remains in the meat
Add tomato sauce, corn with the liquid, chili powder, taco seasoning, white pepper and garlic powder and heat until the mixture begins to simmer
Stir in the cooked rice and then pour the contents into a 9 X 13 inch baking pan
Cover the casserole with the cheese and lay the bacon strips over all
Cover the casserole for the first 15 minutes of baking time and then uncover and bake 15 more minutes or until the cheese is melted and the ingredients are thoroughly heated

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