BEEF, CHEESE AND RICE CASSEROLE

BEEF, CHEESE AND RICE CASSEROLE image

Provided by Earl Williams

Time 1h5m

Number Of Ingredients 10

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1 lb lean ground beef
1 small onion, chopped
1 1/2 c water
1/2 c catsup
1 can(s) rotel tomatoes and chilies (your choice of flavors -- original, mild, hot, chunky, mexican or chili fixing's)
2 Tbsp mustard
1/2 tsp salt
1/2 tsp pepper
1 1/2 c minute rice, uncooked
1 c shredded velvetta cheese

Steps:

1. BROWN MEAT AND ONION IN LARGE SKILLET ON MEDIUM HIGH HEAT, DRAIN ALL GREASE. PREHEAT OVEN TO 300 DEGREES.
2. STIR IN WATER, CATSUP, ROTEL, MUSTARD, SALT AND PEPPER. BRING TO BOIL.
3. STIR IN RICE; COVER. REMOVE FROM HEAT. LET STAND 5 MINUTES. FLUFF RICE WITH FORK. THEN MIX BEEF, AND RICE TOGETHER. SPRINKLE TOP WITH SHREDDED CHEESE AND PUT INTO PREHEATED OVEN JUST LONG ENOUGH TO MELT THE SHREDDED VELVETTA.
4. NOTE: YOU CAN SUBSTITUTE ANOTHER CAN OF ROTEL FOR THE CATSUP IF YOU WANT MORE TOMATOE AND CHILLIE FLAVOR.