This is the newest on Dennis’ list of Best Things I’ve Ever Made. I don’t know why. I thought it was pretty good, but for whatever reason, it really blew him over. Maybe it’s the Secret Ingredient Cumin like it was last time?
Regardless, this is another super, super easy recipe, the leftovers are good, and it doesn’t have a lot of crazy weird ingredients.
(I may have gone a little overboard with the cheese, but what’s a little excess cheese between friends?)
Mexican Rice Casserole
Serves 4
From The $5 Dinner Mom Cookbook
1 15-oz. can tomato sauce
1 lb. ground beef
1 Tbsp. chili powder
1 Tbsp. ground cumin
1 tsp. garlic powder
1 tsp. onion powder
Salt and pepper to taste
1 cup white rice
1 1/2 cups shredded cheese
Preheat oven to 350°F.
In a medium saucepan, bring 2 1/2 cups of water to a boil, add the rice, reduce the heat, cover, and simmer for 20 minutes.
Brown the beef in a large skillet and drain the excess fat. Return the beef to the skillet and add 1/2 cup water, tomato sauce, chili powder, cumin, garlic and onion powders, salt, and pepper. Simmer for 5 minutes.
Combine the beef and sauce with the rice in a baking dish. (8×8 works best.) Top with cheese. Bake for 15 minutes, or until the cheese melts.
