Tex-Mex Beef and Rice Casserole

By KeyIngredient

Ingredients

• 1 lb. extra-lean ground beef
• 1 tub (8 oz.) PHILADELPHIA Cream Cheese Spread
• 1 pkt. (1 oz.) TACO BELL® Taco Seasoning Mix
• 2 Tbsp. milk
• 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
• 3 cups cooked long-grain white rice
• 1 cup KRAFT Mozzarella & Cheddar Cheese Expertly Paired for Mac ‘n Cheese & Casseroles, divided
• 1 cup crushed tortilla chips
• 3 Tbsp. chopped fresh cilantro

Preparation

Step 1

Heat oven to 350ºF.

Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.

Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; 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 meat mixture and remaining shredded cheese; cover.

Bake 30 min. or until heated through. Top with crushed chips and cilantro.

Substitute 1 jar (14 oz.) of your favorite salsa for the fire-roasted tomatoes.