Mexican Jack Casserole
- Ready In:
- 1hr 15mins
- Ingredients:
- 14
- Serves:
-
4
ingredients
- 453.59 g lean ground beef (may substitute ground turkey)
- 236.59 ml chopped celery
- 1 medium onion, chopped
- 1 medium bell pepper, diced (red, yellow or green)
- 236.59 ml long grain rice
- 295.73 ml water
- 411.06 g can diced tomatoes, undrained
- 127.57 g can chopped green chilies
- 63.78 g can sliced black olives
- 14.79 ml chili powder
- 4.92 ml Worcestershire sauce
- 4.92 ml hot pepper sauce (can add more if you like it real hot)
- 9.85 ml beef bouillon granules
- 236.59 ml shredded monterey jack cheese
directions
- In large ovenproof pan, cook the ground beef, celery, onion and bell pepper until beef is cooked and vegetables are tender; drain fat.
- To pan, add rice, water, diced tomatoes, olives, chopped green chili's, bouillion, chili powder, Worcestershire sauce and hot pepper sauce; heat to boiling and remove from heat.
- Cover and a bake at 350 for 1 hour.
- Remove from oven and sprinkle with the Monterey Jack Cheese.
- Cover and let stand for about 10 minutes.
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Reviews
RECIPE SUBMITTED BY
Denise in NH
Seacoast area, NH
I live in a small town in the Seacoast area of NH. I work as an Administrative Assistant for the Chief of Police. I enjoy trying out new recipes and have a cookbook collection. I also love to visit the Casino's in Connecticut whenever I get a chance.