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Mucho Gusto Mexican Casserole

Kraft Memeber Recipe
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Makes: 5 servings, 1 cup per person Total Time: 1 hr
Category: Dinner Entrees Sub Category: Beef Entrees

what you need
  • 1 tablespoon butter or margarine
  • 1 box Rice-a-Roni Spanish Rice
  • 1-2 cans chopped green chiles (depending on taste)
  • 1/2 small onion, chopped fine
  • 1 can (14.5 oz.) tomatoes, crushed or diced
  • Low sodium chicken broth or stock
  • 1/4 lb. lean ground beef
  • 1 tsp. onion powder
  • 1/2 tsp. garlic powder
  • 1/2 tsp. ground cumin
  • 1 small can black beans, rinsed and drained
  • 8 oz. shredded Colby Jack or Mexican 4 cheese mix, divided
  • 1 small can sliced black olives
make it
Preheat oven to 375 degrees F. Melt butter in 10 inch skillet. Add rice, stir often until golden brown and fragrant. Add seasoning from rice, green chiles, onion and tomatoes. Substitute broth/stock for water that rice calls for. Bring to boil stirring often. Reduce heat to simmer, cover, and cook according to directions on box until tender.

Meanwhile brown ground beef and drain. Add onion powder, garlic powder, ground cumin, and black beans. Add meat to the rice mixture stirring gently so beans hold their shape.

Spray 13x9x2 pan with Pam. Add 1/2 of rice mixture. Sprinkle half of shredded cheese over casserole. Add remaining rice mixture. Sprinkle remaining shredded cheese and olives on top.

Bake for 15-20 minutes or until cheese is bubbly. Serve with hot flour tortillas, and salsa if desired.
Notes
I have made this recipe before topping it with refried beans before adding the cheese and olives. Very yummy.
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