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.


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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

Directions Step-By-Step

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.

About this Recipe

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