Beef and Rice Casserole

Beef and Rice Casserole
Beef and Rice Casserole

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

--

servings

Ingredients

  • 2

    cups cooked rice

  • 2

    pounds ground beef

  • 1

    tablespoon olive oil

  • 2

    large green peppers, diced

  • 1/2

    cup diced onion

  • 29

    ounces diced tomatoes, drained

  • 3

    (14 ounce) cans tomato sauce

  • 2

    (14 ounce) cans corn, drained

  • 1/2

    teaspoon garlic powder

  • 1/2

    teaspoon salt

  • 1/2

    teaspoon ground black pepper

  • 2

    cups shredded sharp cheddar cheese

Directions

Brown ground beef in large stock pot, drain and remove from pan. Heat oil in stock pot and add green peppers and onion. Sauté 5 to 10 minutes or until softened. Add to stock pot tomatoes, sauce, corn, garlic powder, salt and pepper. Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef. Pour into a 9 x 13 baking pan. Top with shredded cheese. Bake at 30 for 12 - 15 minutes or until cheese is melted. Notes: This dish can be made ahead and it freezes well!

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