Mexican Rice Casserole

February 11, 2021  Online Recipe Guide Avatar
Description This recipe is by Virginia McDowell, Jefferson City, MO. 1968.
At a glance
Generations – My Family Cookbook
4 slices of bacon
1/2 C. chopped onion
1/2 C. chopped green pepper
1 C. Minute Rice
1 lb. ground chuck
1 small clove of garlic
1 3/4 C. water
1 8 oz. can tomato sauce
1 Tsp. chili powder
2 1/2 C. grated cheese
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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