BEEF, CHEESE AND RICE CASSEROLE

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BEEF, CHEESE AND RICE CASSEROLE image

A great one dish meal. Is open to all kinds of variations for those who love to tinker.

Provided by Earl Williams

Categories     Casseroles

Time 1h5m

Number Of Ingredients 10

1 lb lean ground beef
1 small onion, chopped
1 1/2 c water
1/2 c catsup
1 can(s) rotel tomatoes and chilies (your choice of flavors -- original, mild, hot, chunky, mexican or chili fixing's)
2 Tbsp mustard
1/2 tsp salt
1/2 tsp pepper
1 1/2 c minute rice, uncooked
1 c shredded velvetta cheese

Steps:

  • 1. BROWN MEAT AND ONION IN LARGE SKILLET ON MEDIUM HIGH HEAT, DRAIN ALL GREASE. PREHEAT OVEN TO 300 DEGREES.
  • 2. STIR IN WATER, CATSUP, ROTEL, MUSTARD, SALT AND PEPPER. BRING TO BOIL.
  • 3. STIR IN RICE; COVER. REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF RICE WITH FORK. THEN MIX BEEF, AND RICE TOGETHER. SPRINKLE TOP WITH SHREDDED CHEESE AND PUT INTO PREHEATED OVEN JUST LONG ENOUGH TO MELT THE SHREDDED VELVETTA.
  • 4. NOTE: YOU CAN SUBSTITUTE ANOTHER CAN OF ROTEL FOR THE CATSUP IF YOU WANT MORE TOMATOE AND CHILLIE FLAVOR.

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