Prep 15 mins
Cook 25 mins
A great one meal dish for the whole family.
- 1 lb lean ground beef
- 1 medium onion, chopped
- 1 green bell pepper, chopped
- 2 1⁄2 cups cooked rice
- 1 (15 ounce) can whole kernel corn, drained
- 1 (15 ounce) can Mexican-style tomatoes
- 1 (15 ounce) can diced tomatoes
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1 (8 ounce) packagecubed Velveeta cheese
- 1 cup crumbled butter flavored cracker
- 1⁄2 cup chopped walnuts or 1⁄2 cup pecans
- 2 tablespoons margarine, melted
- In a large skillet, cook beef, onion, and green pepper over medium heat until beef is no longer pink. Drain well.
- Add rice, corn, stewed tomatoes, diced tomatoes, chili powder, garlic powder, and salt and bring to a boil. Remove from heat.
- Stir in Velveetta cheese, until cheese melts. Spoon into greased 9x13 baking dish.
- Combine cracker crumbs, pecans, and melted margarine, and sprinkle over top of casserole.
- Bake uncovered at 350°F for 25 minutes or until casserole is bubbly hot.
This was delicious! It is hot here and I didn't want to put it in the oven. I just treated it as a stove-top dish, letting it get all hot and bubbly before adding the Velveeta. I did not measure my rice, but it was probably only about 1 1/2 cups, which was perfect. I did add extra water and it was a bit soupy when we ate it; but by the time the left-overs were put up, it was very thick. The corn adds a really nice crunchy dimension. I also cut the salt to 1/2 teaspoon because of the Velveeta and we were happy. I kept tasting the meat mixture, thinking it was bland. I resisted the urge to add any additional seasonings. By the time the cheese melted it was WOW! Weekend Cooker, thanks for a great recipe! I plan on making it again!
Weekender....This was wonderful. My dh & I enjoyed this comfort dish very much. I omitted the pecans, because of his allergy, I bet its even better with them. I had to sub a red sweet pepper for the green one and I also used ritz crackers because it was what I had on hand. This is a lovely tasty, filling dish. We enjoyed this very much and I will make it again. The flavor was delicious. Made for Aussie Swap #41 :)
4 Stars, this reminds me of Salmagundi Bake #58786 featured in BH&G Casserole cookbook way back when, which I have loved since a teenager, except for the topping. I don't think the buttery crackers enhanced the taste. For families, how about sauteeing chopped pecans or walnuts in the margarine or butter, or omitting them altogether? For us adults, I would recommend sauteeing the pecans with cayenne pepper or chopping up Hot Pepper Pecans #223198 for a distinctive topping. I would omit the buttery crackers completely. Thanks for posting, these are my combination of flavors. Made for Every Day is a Holiday.