Tex-Mex Beef & Rice Casserole

By á-4326

Ingredients

• 1 lb extra-lean groun beef
• 1 can (14 oz) fire roasted diced tomatoes, undrained
• 1 can (11 oz) corn with red & green bell peppers, undrained
• 1/2 cup chopped onions
• 1 tub Santa Fe Blend Cooking Creme, divided
• 3 cups cooked long-grain white rice
• 1 cup shredded Colby & Monterey Jack cheeses, divided
• 1 cup crushed tortilla chips
• 3 tbsp. chopped cilantro

Details

Servings 8

Preparation

Step 1

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 13 x 9 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 3 minutes or until heated through. Top with crushed chips & cilantro.

Substitute: 1 jar (14 oz) salsa for fire roasted tomatoes