Sunday, March 13, 2011

tex-Mex Beef & rice casserole

Photo from kraft
1 lb.extra-lean ground beef
1 can(14 oz.)fire-roasted diced tomatoes, undrained
1 can(11 oz.) corn with red and green bell peppers, undrained
1/2 cup chopped onions
1 tub(10 oz. ) PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 cupscookedlong-grain white rice
1 cupKRAFT Shredded Colby & Monterey Jack Cheeses, divided
1 cup crushed tortilla chips
3 Tbsp.chopped fresh cilantro

* I like to use nacho cheese doritos and also garnish mine with sour cream and salsa and more cilantro. Instead of the corn i like to add a can of black beans drained.

Heat oven to 350ºF. 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 13x9-inch 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.

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