Dinner

Mexican Rice, Beef and Corn Casserole is for Dinner.

Mexican Rice, Beef and Corn Casserole takes several minutes to prepare.

Mexican Rice, Beef and Corn Casserole takes several minutes to cook.

Mexican Rice, Beef and Corn Casserole makes 7 servings.

The ingredients for Mexican Rice, Beef and Corn Casserole are:

1 lb ground beef
1 small onion, chopped
1/2 cup chopped green pepper
2 cups cooked long grain rice (either brown or white)
1 can (14 1/2 oz) diced tomatoes, undrained
1 can (11 oz) whole kernel corn, drained
1 can (2 1/4 oz) sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 tsp chili powder
1 tsp garlic powder
1 tsp salt
1 1/2 cups (6 oz) shredded cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter melted

Here is how you make Mexican Rice, Beef and Corn Casserole:

In a skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil; remove from hear. Add one cup of cheese, stir until melted.Transfer to a greased 11 7x2 baking dish. Sprinkle with remaining grated cheese. Toss breadcrumbs with butter; sprinkle over cheese. Bake uncovered, at 350? for 15-20 minutes or until cheese is meltedServing Size: 8 1 cup servingsNumber of Servings: 7Recipe submitted by SparkPeople user PSILLY.

The nutritional information for Mexican Rice, Beef and Corn Casserole is:

• Servings Per Recipe: 7
• Amount Per Serving
• Calories: 462.6

• Total Fat: 28.9 g
• Cholesterol: 87.3 mg
• Sodium: 592.3 mg
• Total Carbs: 27.4 g
• Dietary Fiber: 3.5 g
• Protein: 23.8 g