Do you like tacos? Then you’ll love the recipe with this taco-inspired rice casserole. Bring out your family’s favorite toppings and let everyone customize their meal.
° 1 pound lean ground beef
° 1 red pepper cut into pieces
° 1 green pepper, cut into pieces
° 1 can of CAMPBELL’S® Condensed Roasted Red Pepper and Tomato Soup
° 1 3/4 cup water
° 1 c. to s. chili powder
° 2 tbsp. in t. onion powder
° 1 1/2 cups uncooked instant rice
° 1 cup frozen corn
° 1/2 cup of shredded Tex-Mex cheese mix
* Preparation :
Heat a large non-stick skillet over medium-high heat. Shred the meat in the skillet. Add red and green peppers. Cook, stirring frequently, for 8 minutes or until meat is fully cooked; Fat drain.
Add the soup, water, chili powder, onion powder and stir. The mixture is boiled.
Add rice and corn and stir. cover, cover. Simmer on low heat for 5 minutes or until rice is tender. Sprinkle with cheese, cover and remove from heat. Leave it for 5 minutes or until the liquid is absorbed and the cheese has melted.
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