Mexican Rice Casserole

Coming up with a dinner idea every night can be challenging.  Especially in between seasons, when we’re a little tired of comfort food but not quite ready for summery salads.  Here is an easy casserole that is always a hit at my house.  It can be prepared early in the day and just have it ready to slip into the oven.

1 cup uncooked rice

2 lbs. ground beef or turkey

1/2 of 1 oz. package of taco seasoning

1 15 oz. corn, drained

1 15 oz. can kidney beans, drained

1 15 oz. can of diced tomatoes (I prefer Hunt’s Fire Roasted)

1/2 of a 2 oz. can of sliced black olives (optional)

1 1/2 cup grated cheddar cheese

Preheat the oven to 350F. Cook the rice according to instructions, set aside.  Brown the meat thoroughly, add the taco seasoning to combine.  Place the meat in a 13 x 9 casserole dish and distribute evenly.  Layer with the corn, the beans and then the rice.  Again, distribute evenly.  Pour the tomatoes over the rice and sprinkle on the olives.  Cover with aluminum foil and cook until heated through, 45 minutes.  Remove from oven, uncover and sprinkle with the cheese. Return to the oven uncovered to allow the cheese to melt.  Remove and serve.

This is a great dish to serve with taco shells, just scoop in and enjoy!