MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Tex-Mex Beef & Rice Casserole
 Categories: Beef, Rice, Cheese, Vegetables, Dairy
      Yield: 8 Servings
 
      1 lb Lean ground beef
     14 oz Can fire-roasted diced
           - tomatoes; undrained
     11 oz Can Green Giant Mexi-corn;
           - undrained
    1/2 c  Chopped onions
     10 oz Tub PHILADELPHIA Santa Fe
           - Blend Cooking Creme;
           - divided
      3 c  Cooked long-grain white
           - rice
      1 c  Shredded Colby & Monterey
           - Jack Cheeses; divided
      1 c  Crushed tortilla chips
      3 tb Chopped fresh cilantro
 
  HEAT oven to 350ºF/175ºC.
  
  BROWN meat in large nonstick skillet; drain. Return to
  skillet. Add tomatoes, corn, onions and 3/4 cup cooking
  creme; mix well.
  
  COMBINE rice and 1/2 cup shredded cheese in 13" X 9"
  baking dish sprayed with cooking spray; spread to cover
  bottom of dish. Top with layers of meat mixture, remaining
  cooking creme and remaining shredded cheese; cover.
  
  BAKE 30 min. or until heated through. Top with crushed
  chips and cilantro.
  
  Kraft | June 2014
  
  MM Format by Dave Drum - 01 June 2014
  
  Uncle Dirty Dave's Archives
 
MMMMM

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