Recipe of the Week: Mexican Beef & Rice Casserole


1 lb. extra lean ground beef

1-1/2 cup Kraft Mexican Style Shredded Four Cheese with a Touch of Philadelphia, divided

1 pkg. (1 oz.) Taco Bell Taco Seasoning Mix 1 cup long-gran which rice, uncooked

1 cup frozen mixed vegetables (carrots, corn, peas)

1 can (14.5 oz.) diced tomatoes, undrained

1 cup Thick & Chunky Medium Salsa

1 cup chicken broth



Heat over to 375 degrees

Brown meat in large nonstick skillet; drain.

Reserve 1 cup of cheese for topping.  Add remaining cheese and  remaining ingredients to meat in skillet.  Mix well.

Spoon into 13×9-inch baking dish sprayed with cooking spray.

Cover and bake 40 to 50 minutes or until rice is tender.

Top with remaining cheese; bake uncovered 5 minutes or until cheese if melted.


Marty Williams, Thousand Oaks

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