Post by mandie68 on Mar 11, 2013 11:04:18 GMT -5
Ingredients:
1 lb. Ground beef
2 ½ cups cooked white rice
1 tablespoon olive oil
2 large green bell peppers, diced
1 medium onion, diced
1 (29-ounce) can diced tomatoes
3 (14-ounce) cans tomato sauce
2 (14-ounce) cans corn, drained
¼ teaspoon garlic powder
Salt and pepper to taste
2 cups shredded cheddar cheese
Directions:
Preheat your oven to 350.
Brown the beef in a large pan, drain and set aside.
Add oil to the pan you used for your beef. Cook peppers and onions in oil until they begin to get tender.
Add beef back in, along with diced tomatoes, tomato sauce, corn, garlic, salt and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Add in rice and mix well.
Transfer mixture to a 13×9 baking dish and bake for 30 minutes, or until bubbly.
Remove from oven. Sprinkle cheese over dish and bake for another five minutes, or until the cheese is melted.
Let stand five minutes before serving.
*Note: This recipe makes a ton! If it’s just my family, I’ll sometimes bake half of the mixture, and freeze the other half for another night. It does make wonderful leftovers if you make it all!
1 lb. Ground beef
2 ½ cups cooked white rice
1 tablespoon olive oil
2 large green bell peppers, diced
1 medium onion, diced
1 (29-ounce) can diced tomatoes
3 (14-ounce) cans tomato sauce
2 (14-ounce) cans corn, drained
¼ teaspoon garlic powder
Salt and pepper to taste
2 cups shredded cheddar cheese
Directions:
Preheat your oven to 350.
Brown the beef in a large pan, drain and set aside.
Add oil to the pan you used for your beef. Cook peppers and onions in oil until they begin to get tender.
Add beef back in, along with diced tomatoes, tomato sauce, corn, garlic, salt and pepper. Stir well.
Bring to a boil, then reduce heat and simmer for 10 minutes.
Add in rice and mix well.
Transfer mixture to a 13×9 baking dish and bake for 30 minutes, or until bubbly.
Remove from oven. Sprinkle cheese over dish and bake for another five minutes, or until the cheese is melted.
Let stand five minutes before serving.
*Note: This recipe makes a ton! If it’s just my family, I’ll sometimes bake half of the mixture, and freeze the other half for another night. It does make wonderful leftovers if you make it all!