Monday, July 15, 2013

Tex/Mex Hamburger Casserole

I love all kinds of casseroles. They are quick, easy to put together, and make a fast meal for a weeknight dinner.  This recipe takes less than 45 minutes to make from start to finish.

1 package Spanish Rice mix (I used Mahatma's)
1 lb. hamburger meat
1 small onion, diced
2 cups fresh corn (or use canned or frozen)
3-4 jalapeno slices (fresh or from a jar)
1/2 cup salsa (make your own)
1/2 cup taco sauce
1 Tbls. chili powder (or to taste)
1-2 tsp. cumin (or to taste)
1 cup 4 or 5 cheese Mexican cheese blend

Cook rice according to directions; set aside.  Brown ground beef in a fry pan, mix in onion and cook a few minutes or until onion is just becoming soft.  Remove from heat and stir in jalapeno slices, salsa, taco sauce, corn, chili powder and cumin.  In a large bowl, mix Spanish rice and beef mixture together; pour into casserole dish lightly sprayed with cooking spray.  Sprinkle top with cheese and bake, covered 20 minutes in a pre-heated 350 degree oven.  Remove top and continue baking 5-10 more minutes, or until bubbly and cheese is lightly browned.  Serve immediately.

Yield:  4-6 servings