Mexican Beef and Rice Casserole
Beef, rice, salsa, and cheese... sounds like Tex-Mex to me!
Adapted from My Food and Family (Kraft/Heinz)
Beef, rice, salsa, and cheese... sounds like Tex-Mex to me!
Adapted from My Food and Family (Kraft/Heinz)
- 1 pound ground beef (extra lean)
- 1 1/2 cup Mexican four-cheese blend, shredded
- 1 taco seasoning packet (1 oz)
- 1 cup long grain white rice (uncooked)
- 1 cup frozen mixed vegetables (carrots, corn, peas)
- 1 can petite diced tomatoes (14.5 oz)
- 1 cup chunky salsa (medium)
- 1 cup chicken broth
Preheat oven to 375 F. Spray a 9 x 13 casserole dish with nonstick cooking spray.
Brown ground beef in a large nonstick skillet. Drain excess grease and return meat to skillet.
Reserve 1 cup of cheese to use later. Add all remaining ingredients to the beef and mix thoroughly.
Pour meat mixture into casserole dish and cover with aluminum foil.
Place dish in oven and bake 40 to 50 minutes or until rice is tender.
Remove foil, sprinkle reserved cheese on top, and bake uncovered until cheese is melted.
Servings 8
- Amount Per Serving
- Calories 233kcal
- % Daily Value *
- Total Fat 6g10%
- Saturated Fat 3g15%
- Cholesterol 48mg16%
- Sodium 601mg26%
- Potassium 410mg12%
- Total Carbohydrate 28g10%
- Dietary Fiber 2g8%
- Sugars 3g
- Protein 19g38%
- Calcium 5 mg
- Iron 17 mg
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.