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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 6 |
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Delicious!!-makes great leftovers. I am a very picky eater and I remember my stepmom serving this to us and we were hesitant to eat it-but once we tried, we all couldn't get enough! I always DOUBLE the recipe and add extra onions. Can use leftovers for stuffed peppers. My fav is use banana peppers instead and top with cheese. Ingredients:
1 cup uncooked long grain rice (not minute rice-i use uncle bens) |
1 cup whole corn, drained (small can) |
1 dash salt and pepper, sprinkle |
1 (8 ounce) can tomato sauce |
4 ounces water (use 1/2 of the tomato can to measure) |
1 cup chopped onion |
1/2 cup diced red pepper (optional) |
3/4 lb uncooked ground beef |
salt and pepper, sprinkle |
1 (8 ounce) can tomato sauce |
2 ounces water (use tomato sauce can to measure 1/4 of the can) |
4 slices bacon |
Directions:
1. Add ingredients in order as listed above.
2. Cover and bake at 350 for an hour.
3. Uncover and bake 30 mins longer.
4. May need to bake a few minutes longer, especially if doubling recipe. Mix up and cover and cook until rice is tender.
5. *Optional* Can add red pepper flakes for more of a bite or better yet, add diced fresh banana peppers. Can top with cheese.
6. *Optional* Can use leftovers as stuffed pepper filling. Boil peppers in water, drain. Add leftover casserole to skillet, add a bit more tomato sauce and water to moisten and heat. Place peppers in casserole dish, add casserole/stuffing to peppers, top with more sauce and cheese. Heat through in oven.
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