0/5
(0 Votes)
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
Preparation
Step 1
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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