Recipe by PHILADELPHIA Cooking Creme
"A cheesy rice mixture is topped with creamy ground beef, tomatoes, Mexican-style corn, and more cheese and baked until piping hot."
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extra-lean ground beef
1 (14 ounce) can
fire-roasted diced tomatoes, undrained
1 (11 ounce) can
corn with red and green bell peppers, undrained
1 (10 ounce) tub
PHILADELPHIA Santa Fe Blend Cooking Creme, divided
cooked long-grain white rice
KRAFT Shredded Colby & Monterey Jack Cheese, divided
crushed tortilla chips
chopped fresh cilantro
We enjoyed this recipe. To make it quick, I just did it all in a very large skillet on the stovetop. I did not use a can of corn with peppers, all I had was corn. But I added fresh peppers and onions. My family loved it. Will make again.
We had this for dinner lastnight, and really enjoyed it. I made it exactly to the recipe, however, the meat mixture looked really soupy with the undrained tomatoes & corn, so I opted not to cover the dish before placing it in the oven. And, in my opinion, it came out perfect this way.
Also, next time, I will not bother saving 1/4 cup of the cooking cream, it's a joke trying to spread that much across a 13x9 dish! I'll just mix it all in with the meat.
Wonderful! Healthy and economical. I used brown rice instead of white and increased the amount of shredded cheese. If you don't have the cooking cream, just warm up some cream cheese in the microwave for about 15 seconds and whip it with some chili powder and paprika.
My family and I loved this dish... I have made it a couple times although I have done a few things differently each time... first off each time I was cooking for a lot of people so I doubled the recipe and it worked amazing... I was also pressed for time so I didn't use cooked long grain rice I simply mixed 2 cups of instant whole grain brown rice instead and it turned out great! I have made it without the onion (because of a picky guest) it still tastes good but the onion adds just the right complementary flavor. I also bake for about 25 min then topped the dish with the cheese and chips and baked for 5 more minutes it gives the chips a great crisp and gives the dishes a great look. My family likes spicy so I have also tried it with one can of tomatoes and peppers and a can of roasted tomatoes vs. two cans of the roasted tomatoes… it gives it that extra kick for someone who likes it.
Can't seem to find the Santa Fe blend, so I just use the original and season it myself....a new favorite at my house!!
really tasty - I didn't have the special cream cheese so I just used regular cream cheese and added some chili powder and cumin. Fresh cilantro on top made it pretty! very good!
Very tasty.. This was a nice and quick meal that everyone loved. I used plain corn (drained) and cooked uncovered for about 30 min. It came out great. I would probably add crushed fritos next time with cheese on top. But an A+ budget meal.
I made this last night for my husband and I and we both loved it! I followed the recipe except for a few small things. The grocery store I went to only had the original cooking creme so I just mixed in a 1/2 tsp of chili powder and 1 tsp cajun seasoning into the tub before I used it. I drained the corn before using, and I also did not cover the dish when I put it in the oven. Turned out great! Love the chips and cilantro on top.
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