Mexican Rice, Beef and Corn Casserole
- Number of Servings: 7
Ingredients
1 lb ground beef1 small onion, chopped1/2 cup chopped green pepper2 cups cooked long grain rice (either brown or white)1 can (14 1/2 oz) diced tomatoes, undrained1 can (11 oz) whole kernel corn, drained1 can (2 1/4 oz) sliced ripe olives, drained6 bacon strips, cooked and crumbled2 tsp chili powder1 tsp garlic powder1 tsp salt1 1/2 cups (6 oz) shredded cheddar cheese, divided1/2 cup dry bread crumbs1 tablespoon butter melted
In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil; remove from hear. Add one cup of cheese, stir until melted.
Transfer to a greased 11 7x2 baking dish. Sprinkle with remaining grated cheese. Toss breadcrumbs with butter; sprinkle over cheese. Bake uncovered, at 350º for 15-20 minutes or until cheese is melted
Serving Size: 8 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user PSILLY.
Transfer to a greased 11 7x2 baking dish. Sprinkle with remaining grated cheese. Toss breadcrumbs with butter; sprinkle over cheese. Bake uncovered, at 350º for 15-20 minutes or until cheese is melted
Serving Size: 8 1 cup servings
Number of Servings: 7
Recipe submitted by SparkPeople user PSILLY.
Nutritional Info Amount Per Serving
- Calories: 462.6
- Total Fat: 28.9 g
- Cholesterol: 87.3 mg
- Sodium: 592.3 mg
- Total Carbs: 27.4 g
- Dietary Fiber: 3.5 g
- Protein: 23.8 g
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