Ingredients
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1 lb lean ground beef
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1 medium onion, chopped
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2 1/2 cups cooked rice
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1 (15 ounce) can whole kernel corn, drained
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1 (15 ounce) can Mexican-style tomatoes
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1 (15 ounce) can diced tomatoes
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1 tablespoon chili powder
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1 teaspoon garlic powder
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1 teaspoon salt
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1 (8 ounce) package cubed Velveeta cheese
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1/2 cup chopped walnuts or 1/2 cup pecans
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2 tablespoons margarine, melted
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1 green bell pepper, chopped
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1 cup crumbled butter flavored cracker
Instructions
- 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.