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    You are in: Home / Recipes / Mexican Rice Casserole Recipe
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    Mexican Rice Casserole

    1/4 Photos of Mexican Rice Casserole

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    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    Pam-I-Am's Note:

    A great way to use a pound of ground beef and make a dinner that all will love. It's so easy too! If you cannot find Mexicorn by Green Giant, you can use a regular can of corn or frozen corn. To control the heat of the dish, you can choose mild, medium or hot salsa!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Place the 2 cups of water and long grain rice in a medium sauce pan and bring to a boil. Reduce heat to a simmer, place a lid on, set timer for 20 minutes and cook rice until done.
    2. 2
      Preheat oven to 350°F.
    3. 3
      In a skillet, brown ground beef and drain. Place in a large mixing bowl.
    4. 4
      In large mixing bowl, add the jar of salsa to the ground beef. Also add chili powder, Mexicorn, rice and salt. Mix with a wooden spoon until combined well.
    5. 5
      Spray a 2 quart casserole dish. Put rice mixture into dish. Cover with a lid or foil and bake in preheated oven for 30 minutes.
    6. 6
      At 30 minutes, take off lid/foil. Add shredded cheddar cheese evenly over top and bake for an additional 5 minutes.
    7. 7
      Remove from oven and serve.

    Ratings & Reviews:

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    Nutritional Facts for Mexican Rice Casserole

    Serving Size: 1 (333 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 411.6
     
    Calories from Fat 164
    39%
    Total Fat 18.2 g
    28%
    Saturated Fat 8.5 g
    42%
    Cholesterol 71.1 mg
    23%
    Sodium 1005.9 mg
    41%
    Total Carbohydrate 39.2 g
    13%
    Dietary Fiber 1.7 g
    7%
    Sugars 2.4 g
    9%
    Protein 23.3 g
    46%

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