Looking to save on the food budget, and still put something hearty and filling on the table? This Mexican Rice Casserole is a delicious recipe that will do just that. You can’t beat this hearty casserole, it is filled with bacon, and ground meat. This recipe is by Virginia McDowell, Jefferson City, MO. 1968.
Mexican Rice Casserole
Mexican Rice Casserole
The family will love this yummy casserole!
Ingredients
- 4 slices of bacon
- 1/2 cup chopped onion
- 1/2 cup chopped green pepper
- 1 cup Minute Rice
- 1 pound ground chuck
- 1 small clove of garlic
- 1 3/4 cup water
- 1 8 ounce can tomato sauce
- 1 teaspoon chili powder
- 2 1/2 cup grated cheese
Instructions
Fry bacon until crisp and drain. Add onion, green pepper to drippings in pan and cook until tender. Add rice; cook until golden. Stir in beef and garlic cooking until beef is almost done. Stir in water, tomato sauce and seasonings. Heat to boiling reduce heat and simmer for 20 minutes. Spoon half meat unto 2-quart casserole. Sprinkle with half of the cheese and add remaining meat. Top with the rest of the cheese and bacon. Bake at 400 degrees for about 15- 20 minutes.
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