Wednesday, March 21, 2012

{New Meal of the Week} Tex-Mex Beef & Rice Casserole

What You Need

1 lb. extra-lean ground beef 
1 jar (14 oz.) your favorite salsa
1 can (11 oz.) corn 
1/2 cup chopped onions
1 tub (10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme 
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterrey Jack Cheeses 
1 cup crushed tortilla chips 
3 Tbsp. chopped fresh cilantro

Make It

HEAT oven to 350ºF. BROWN meat in large nonstick skillet; drain. Return to skillet. Add salsa, corn, onions and cooking creme; mix well.
COMBINE meat mixture, rice and 1/2 cup shredded cheese in 13x9-inch baking dish. Cover shredded with cheese.
BAKE 15 min. or until heated through. Top with crushed chips and cilantro.

Things I learned
1. If you are using a recipe from a website look at the reviews. There were tons of people who had actually cooked this recipe and had some great suggestions on ow to make it better. I used salsa where they originally had tomatoes. In the original recipe they had this as a layered casserole and I just mixed it all together, per suggestions.
2. Make sure you put the onion in at the beginning of mixing all of the ingredients. Ours didn't get cooked quite long enough with left the casserole with an odd texture.
3. We will probably add more meat next time to help with the texture issue too.

Recipe courtesy Kraft Recipes.

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