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Tex Mex Beef and Rice Casserole


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Rate this recipe 4.5/5 (19 Votes)


  • 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


Adapted from


Step 1

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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