Nacho Casserole


1 lb. lean ground beef
1 1/2 cups water
1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained
1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, drained
1 (4.4-oz.) envelope Spanish rice mix
6 oz. (1 1/2 cups) shredded Mexican cheese blend

Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender.
Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese

Leave a Comment