Mexican Rice, Beef and Corn Casserole

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

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

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.