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Nutrition Facts
Serving Size 1 (340g) Recipe makes 6 servings
Calories 413
Calories from Fat 164		(39%)
Amount Per Serving		%DV
	Total Fat 18.3g	28%
	Saturated Fat 8.5g	42%
	Monounsaturated Fat 6.9g
	Polyunsaturated Fat 0.8g
	Trans Fat 0.7g
Cholesterol 71mg		23%
Sodium 1045mg		43%
Potassium 610mg		17%
Total Carbohydrate 39.8g		13%
	Dietary Fiber 1.9g	7%
	Sugars 2.7g
Protein 23.5g		46%
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week of 19Jan09

CarolinaDreamz

Mexican Rice Casserole

Recipe #167348 | 50 min | 20 min prep | add private note

⁽³³⁾ RATE IT NOW Print Recipe

By: Pam-I-Am
May 8, 2006

A great way to use a pound of ground beef and make a dinner that all will love. It's so easy too! If you cannot find Mexicorn by Green Giant, you can use a regular can of corn or frozen corn. To control the heat of the dish, you can choose mild, medium or hot salsa!

SERVES 6 (change servings and units)

Ingredients

1 lb ground beef
1 cup long grain rice
2 cups water
1 (16 ounce) jar salsa
1 (11 ounce) can mexicorn
1 teaspoon chili powder
1/2 teaspoon salt
1 cup cheddar cheese, shredded

Directions

1
Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.
2
Preheat oven to 350°F.
3
In a skillet, brown ground beef and drain. Place in a large mixing bowl.
4
In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.
5
Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.
6
At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.
7
Remove from oven and serve.

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Featured Reviews for This Recipe

From: Cookbook junkie 2001

On Jul 21, 2009

Great meal for the kids and I. My husband wasn't a huge fan but the kids had seconds and thirds. (They almost never do that!) I'm thinking that this will be great for putting in a heated thermos for the kids for lunch during the school year. Thanks for sharing!

0 people found this review helpful

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From: farmchick #2

On May 26, 2009

Good. I added a halapeno, and used brown rice that I make huge batches of and keep in the freezer. I also replaced the chili powder with taco seasoning. Good with a nice kick.

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From: Mrs.R

On Aug 23, 2007

A+++! Everyone: this is a keeper recipe! Super easy, fairly economical, quick, around-the-house-ingredients and packed with excellent taste! So, I halved the recipe, but kept the rice and chili powder quantity the same. I also added a pinch of cumin and diced up a dried habanero pepper because we like it HOT! Thanks so much Pam-I-Am....this one is going into the dinner rotation!

4 people found this review helpful

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From: fishanyone

On May 19, 2006

So easy! Very good! Great casserole.

3 people found this review helpful

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