Make Mexican Beef & Rice Casserole tonight: a tasty way to make a pound of ground beef serve eight. Mexican Beef & Rice Casserole also freezes well!
What You Need
Original recipe yields 8 servings
1 lb. extra-lean ground beef
1-1/2 cups KRAFT Mexican Style Shredded Four Cheese with a TOUCH OF PHILADELPHIA, divided
1 pkg. (1 oz.) TACO BELL® Taco Seasoning Mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables (carrots, corn, peas)
1 can (14.5 oz.) no-salt-added diced tomatoes, undrained
1 cup TACO BELL® Thick & Chunky Medium Salsa
1 cup fat-free reduced-sodium chicken broth
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Let's Make It
Heat oven to 375ºF.
Brown meat in large nonstick skillet; drain. Return meat to skillet.
Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat; mix well.
Spoon into 13x9-inch baking dish sprayed with cooking spray; cover.
Bake 40 to 50 min. or until rice is tender. Top with reserved cheese; bake, uncovered, 5 min. or until melted.
Garnish this hearty casserole with chopped fresh tomatoes and cilantro before serving.
Prepare using KRAFT Mexican Style 2% Milk Finely Shredded Four Cheese.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 5g
Trans Fat 0g
Total Carbohydrates 15g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.