Wednesday, November 12, 2014

Beef Enchilada Rice Casserole

1 lb. ground beef
2 cups cooked rice
1-10 oz. can enchilada sauce (Old El Paso brand)
1-14.5 oz. can fire roasted diced tomatoes (Muir Glen brand)
1-15 can refried beans (Old El Paso brand)
1-15 oz. can whole kernel corn, drained
2 cups shredded sharp cheddar cheese

Preheat oven to 350 degrees. Prepare rice according to directions on package. In a large skillet brown meat and drain off fat. Add other all remaining ingredients except cheese, and mix well. Pour into a casserole dish. Cover with shredded cheese. Bake for 30 minutes or until casserole is bubbly.

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