These recipes were entered by customers, growers, and market managers at the many locallygrown.net markets. Account-holders at those markets can see what recipes are in season, buy ingredients from their local growers while looking at the recipe itself, add comments and photographs, mark favorites, and more. Buying and cooking with locally grown food has never been easier!
Mexican Beef and Rice Casserole
From CLG
<p>An easy dish for those “Pot Luck” events</p>Source: Food and Family, Fall 2015 (Entered by Jerry Markham)
Serves: Eight
Ingredients
1 Lb.
Ground Beef, Extra Lean
1 1/2 Cup
Cheese, grated
1 Pk (1 Oz.)
Taco meat seasoning
1 Cup
Rice, long grain, uncooked
1 Cup
Vegetables, mixed, frozen
1 Can (14.5 oz.)
Tomatoes, diced, undrained
Rotel or diced with chiles work fine
1 Cup
Salsa
1 Cup
Broth, Chicken, low sodium
Step by Step Instructions
- Brown meat and drain. Add 1 cup cheese and all other ingredients to meat. Mix well.
- Spoon into 9 X 13 baking dish sprayed with cooking spray. Cover and bake for 40 - 50 minutes or until rice is tender.
- Top with remaining cheese and bake an additional 5 minutes, uncovered, until cheese is melted. Serves eight.