Nacho Casserole

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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


1. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

2. 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.

3. Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese.

Bon Appetit!

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