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Christine

Cheesy Mexican Beef and Rice Casserole

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Ingredients Method

Ingredients
  

  • 1 lb. ground beef
  • 1 green pepper diced
  • 1/2 large yellow onion or 1 whole small onion, diced
  • 2 cloves garlic minced
  • 4 c. cooked white rice about the equivalent of 2 c. uncooked rice
  • 14 oz. can diced tomatoes and green chiles drained
  • 1 tsp. salt
  • 1/4 tsp. pepper
  • 1/2 tsp. cumin
  • 1 1/2 tsp. chili powder
  • 1 c. sour cream
  • 8 oz. can tomato sauce
  • 1/2 c. cottage cheese
  • 2 1/2 c. Colby Jack or cheddar cheese grated (divided)

Method
 

  1. Preheat oven to 350 degrees Fahrenheit.
  2. Cook rice while you're putting together the other portion of the casserole. In a large skillet over the stove top, cook ground beef with green pepper, onion and garlic, until beef is no longer pink and the peppers are tender. Drain the fat.
  3. Stir in cooked rice, diced tomatoes and green chiles (drained), salt, pepper, cumin, chili powder, sour cream, tomato sauce, cottage cheese and 1 c. shredded Colby Jack or cheddar cheese.
  4. Spread into a lightly greased 9x13" baking dish. Sprinkle with remaining 1 1/2 cups of cheese, cover with foil and bake for 25 minutes.
  5. Remove the foil and bake for an additional 5 minutes, until the cheese is nice and melty and casserole is warmed through.