Beef Casserole Olé

Serves 6 (About 1 Cup each)
This recipe appeared on the River® Rice package in 1989.

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Ingredients

1 cup Blue Ribbon® White Rice
1 lb ground beef
1/2 cup onion, chopped
1/2 cup green bell pepper, chopped
1 each minced garlic
2 cans (8 oz.) tomato sauce
2 tsps chili powder
1 tsp salt
1 can (15 oz.) pinto beans, drained and rinsed
1 cup corn chips, crushed
1 cup processed American cheese, shredded

Cooking Directions

Preheat oven to 350°F. Prepare rice according to package directions; should make about 3-cups cooked rice.

In a skillet, brown ground beef and drain excess fat. Stir in onion, green pepper, and garlic. Continue to sauté until vegetables are tender. Blend in tomato sauce, chili powder and salt. In a lightly buttered 2-quart casserole, layer half of the cooked rice, pinto beans and meat sauce, beginning and ending with the meat sauce. Sprinkle with crushed corn chips and bake for 15-minutes. Sprinkle with shredded cheese and bake an additional 5-minutes.