BEEF, CHEESE AND RICE CASSEROLE

Earl Williams

By
@emw12

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

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
20 Min
Cook:
45 Min
Method:
Bake

Ingredients

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

Step-By-Step

1BROWN MEAT AND ONION IN LARGE SKILLET ON MEDIUM HIGH HEAT, DRAIN ALL GREASE. PREHEAT OVEN TO 300 DEGREES.
2STIR IN WATER, CATSUP, ROTEL, MUSTARD, SALT AND PEPPER. BRING TO BOIL.
3STIR 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.
4NOTE: YOU CAN SUBSTITUTE ANOTHER CAN OF ROTEL FOR THE CATSUP IF YOU WANT MORE TOMATOE AND CHILLIE FLAVOR.

About this Recipe

Course/Dish: Beef, Casseroles
Main Ingredient: Beef
Regional Style: American