Tuesday, January 26, 2010

Mexican Tossed Layer Casserole

I am making this for dinner tonight.  I have no idea if I already shared it with you (I need TAGS!).  It's really easy and delicious.

1 c uncooked rice
12 oz ground beef
1/3 c picante sauce
1 tsp ground cumin
2 c shredded sharp cheddar, divided
1/2 c sour cream
1/3 c finely chopped green onion
2 T chopped fresh cilantro
1/2 tsp salt
1/8 tsp ground red pepper

Preheat oven to 350.  Lightly coat 11 x 17-inch baking dish with cooking spray; set aside.

Cook rice according to package directions.  Meanwhile, heat skillet over medium-high heat until hot.  Add beef, cook until browned.  Add picante sauce and cumin, stir well.  Set aside.

Remove cooked rice from heat. Add 1 c shredded cheddar cheese, sour cream, onion, cilantro, salt and red pepper.  Toss gently and thoroughly to blend. 

Spoon rice mixture into prepared baking dish.  Spoon beef mixture over all.  Cover with foil.  Bake 20 minutes or until heated through.  Sprinkle remaining cheese on top, heat until cheese melts.

I always make one and a half time the rice mixture. 
This time I'm using a Mexican cheese blend.  I am also using chicken instead of beef.



~ Junkyard Jennifer said...

I don't think I've seen this one before. :)

Yum! You had me at 'cilantro'. I'm going to have to try this sometime.

~ Jennifer

Julie L. said...

ohh this sounds good-- I've been in such a rut as far as dinners go.. thanks!

MindiJo said...

Sounds delish. Haven't seen it before, either.

Leanne said...

BTW: It was delish with chicken breast. We had just under a serving leftover. :)

Cory said...

The Peterson boys give it two messy thumbs up!

chrissy said...

*sigh* makes me wish Sierra wasn't sensitive to spicy foods. I really wanted a quesadilla last night as well.