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    You are in: Home / Recipes / Virginia McDowell's Mexican Rice Casserole Recipe
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    Virginia McDowell's Mexican Rice Casserole

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    10 mins

    40 mins

    ElizabethKnicely's Note:

    Looking to save on the food budget, and still put something hearty and filling on the table? This Mexican Rice Casserole is a delicious recipe that will do just that. You can't beat this hearty casserole, it is filled with bacon, and ground meat. This recipe is by Virginia McDowell, Jefferson City, MO. 1968.

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    Ingredients:

    Serves: 10

    Yield:

    casserole

    Units: US | Metric

    Directions:

    1. 1
      Preheat oven to 400°F Fry bacon until crisp and drain. Add onion and green pepper to drippings in pan and cook until tender. Add rice; cook until golden. Stir in beef and garlic cooking until beef is almost done. Stir in water, tomato sauce and seasonings. Heat to boiling, reduce heat and simmer for 20 minutes. Spoon half meat into 2-quart casserole dish. Sprinkle with half of the cheese and add remaining meat. Top with the rest of the cheese and bacon. Bake at 400°F for about 15-20 minutes.

    Ratings & Reviews:

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    Nutritional Facts for Virginia McDowell's Mexican Rice Casserole

    Serving Size: 1 (166 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 279.4
     
    Calories from Fat 168
    60%
    Total Fat 18.7 g
    28%
    Saturated Fat 9.5 g
    47%
    Cholesterol 63.1 mg
    21%
    Sodium 354.9 mg
    14%
    Total Carbohydrate 10.7 g
    3%
    Dietary Fiber 0.8 g
    3%
    Sugars 1.6 g
    6%
    Protein 16.5 g
    33%

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