Recipe by Chef shapeweaver �
I got the basic idea from Jeri Dobrowski from Beach, North Dakota who sent it in to the " Taste of Home " people. I found it in one of those recipe booklets you can buy at places like Wal-mart, and the grocery stores.I didn't have everything that her recipe called for, so I improvised and used what was on hand, plus I added a few extras :) .I will list her ingredients in parenthesis.Thanks Jeri for a very good idea. :) As this is written it would serve 4,but if you served it with a side salad and garlic bread you might be able to get six servings.Submitted to Food.com ( a.k.a. " ZAAR " ) on July 2nd.2012.
Top Review by Domestic Goddess
Shapeweaver, I more or less followed the ingredients that were listed from the original recipe Jeri Dobrowski posted. I added the dried minced onion, so then I didn't have to chop any onions. I only added a 3/4 tsp of the salt, since I also added some salt to the rice while it was simmering. Plus I added 2 tsp of the Worcestershire sauce, and I also added 1/2 a tsp of Tabasco sauce. A bit more of the hot sauce gave the hot dish I nice "kick" to it!! I did want to mention though, that I didn't add the entire amount of cooked rice, and I'm glad I didn't, as it would of been waaay too much rice. Instead I only added about 1 cup. After all the ingredients were added to the skillet, I didn't bring it to a boil, I just simmered the hot dish for 10 - 11 mins., turned off the heat, topped with the cheese, covered the pan, and let set for 2 minutes to melt the cheese. As for the green beans, they tasted ok, but next time I think I'm going to add corn instead. I ended up topping the hot dish with shredded Colby & Monterey Jack cheese, as I didn't have any Mexican cheese. The added cheese was a nice touch to this dish. Shapeweaver I did want to let you know, the original recipe states to add an 1/8 tsp of garlic powder, and that's what I added. With all that being said, shapeweaver I wanted to let you know... that I truly enjoyed this hot dish!! It was quite delish!!
- 1 lb ground beef
- 1 1⁄2 cups cooked long-grain rice
- 1 (14 1/2 ounce) canchili seasoned diced tomatoes (same amount of stewed )
- 1 (14 1/2 ounce) can green beans, drained
- 1 tablespoon sugar
- 1 1⁄2 teaspoons seasoning salt
- 3⁄4 cup finely chopped sweet onion (she used 1 Tablespoon dried minced onion)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon ground mustard
- 1 teaspoon garlic powder, divided (she used 1/2 teaspoon garlic powder )
- 1⁄2 teaspoon ground black pepper (she used 1/8 teaspoon )
- 1⁄2 teaspoon chili powder (she used 1/8 teaspoon hot sauce)
- 1⁄2 cup mexican style shredded cheese (optional)
Directions See How It's Made
- In a large skillet over medium heat add beef,onion, seasoned salt, and 1/2 teaspoon of the garlic powder.
- Cook until meat is no longer pink and onion is tender.
- Drain and return to skillet.
- Add remaining ingredients and bring to a boil.
- Reduce heat sprinkle with cheese if using; cover and simmer for 5 to 10 minutes or until heated through.