Mexican Rice, Beef and Corn Casserole

Be the first to
rate this recipe!
member ratings
Nutritional Info
  • Servings Per Recipe: 7
  • 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

View full nutritional breakdown of Mexican Rice, Beef and Corn Casserole calories by ingredient



Number of Servings: 7

Ingredients

    1 lb ground beef
    1 small onion, chopped
    1/2 cup chopped green pepper
    2 cups cooked long grain rice (either brown or white)
    1 can (14 1/2 oz) diced tomatoes, undrained
    1 can (11 oz) whole kernel corn, drained
    1 can (2 1/4 oz) sliced ripe olives, drained
    6 bacon strips, cooked and crumbled
    2 tsp chili powder
    1 tsp garlic powder
    1 tsp salt
    1 1/2 cups (6 oz) shredded cheddar cheese, divided
    1/2 cup dry bread crumbs
    1 tablespoon butter melted

Tips

Recipe calls for 1 1/2 cups grated cheese, 2 tsp chili powder, and 1 tsp salt.


Directions

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 350 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.