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Queso Beef and Rice Casserole image

It's everything you love about burritos, plus an extra-cheesy twist, in a crowd-sized casserole instead of tortillas. Seasoned ground beef, rice and creamy queso sauce combine to create a dish that'll have everyone asking for seconds.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 1h15m

Yield 8

Number Of Ingredients 12

1 lb lean (at least 80%) ground beef
1 cup chopped onions
1 medium red bell pepper, chopped (1 cup)
1 medium jalapeño chile, finely chopped
2 tablespoons Gold Medal™ all-purpose flour
1 package (1 oz) Old El Paso™ original taco seasoning mix
1/2 teaspoon salt
2 cups milk
8 oz Kraft™ Velveeta™ original cheese product, cut into cubes
3 cups shredded Cheddar cheese (12 oz)
4 cups cooked white rice
1 can (4.5 oz) Old El Paso™ chopped green chiles


  • Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.
  • In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chile over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.
  • Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

Nutrition Facts : Calories 510, Carbohydrate 37 g, Cholesterol 105 mg, Fat 1/2, Fiber 1 g, Protein 29 g, SaturatedFat 15 g, ServingSize About 1 Cup, Sodium 1480 mg, Sugar 8 g, TransFat 1 g

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