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Main dishes

Mexicali Bake

Mexicali Bake recipe
photo by:kraft
This savory casserole of ground beef, kidney beans, taco sauce and green chilies is covered with a cheesy rice polenta then baked for a hearty meal.
time
prep:
15 min
total:
46 min
servings
total:
6 servings, about 1 cup each
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what you need

1
lb.  ground beef
1
cup  chopped onion
1
can  (19 oz.) red kidney beans, drained
1
jar  (8 oz.) TACO BELL® Taco Sauce
1
can  (4.25 oz.) chopped green chiles, drained
2
tsp.  chili powder
1
tsp.  salt
1
tsp.  dried oregano leaves
2
cups  milk
1/2
cup  creamy rice hot cereal, uncooked
1
cup  KRAFT Shredded Sharp Cheddar Cheese

Make It

PREHEAT oven to 375°F. Brown meat with onion in large skillet; drain. Stir in beans, taco sauce, green chilies, chili powder, salt and oregano. Spoon into 2-quart shallow baking dish; set aside.

BRING milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 30 seconds, stirring constantly. Remove from heat. Cover; let stand 5 minutes. Add cheese; stir until melted. Spread over meat mixture in baking dish.

BAKE 25 to 30 minutes or until heated through.

TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.

Kraft Kitchens Tips

Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
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