Tex Mex Beef and Rice Casserole

Tex Mex Beef and Rice Casserole
Adapted from kraftrecipes.com
Tex Mex Beef and Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Adapted from kraftrecipes.com

Ingredients

  • 1

    lb. extra-lean ground beef

  • 1

    can (14 oz.) fire-roasted diced tomatoes, undrained

  • 1

    can (11 oz.) corn with red and green bell peppers, undrained

  • 1/2

    cup chopped onions

  • 1

    tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided

  • 3

    cups cooked long-grain white rice

  • 1

    cup KRAFT Shredded Colby & Monterey Jack Cheeses, divided

  • 1

    cup crushed tortilla chips

  • 3

    Tbsp. chopped fresh cilantro

Directions

HEAT oven to 350ºF. BROWN meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well. COMBINE rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover. BAKE 30 min. or until heated through. Top with crushed chips and cilantro. Kraft Kitchens Tips Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.

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