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Tex-Mex Beef and Rice Casserole

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."

Rate/Review | Read Reviews (10)

Prep Time:
20 Min

Ready In:
50 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound 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
1/2 cup chopped onions
1 (10 ounce) tub PHILADELPHIA Santa Fe Blend Cooking Creme, divided
3 cups cooked long-grain white rice
1 cup KRAFT Shredded Colby & Monterey Jack Cheese, divided
1 cup crushed tortilla chips
3 tablespoons chopped fresh cilantro

Directions

Heat oven to 350 degrees F.
Brown meat in large nonstick skillet; drain. Return to skillet. Add tomatoes, corn, onions and 3/4 cup cooking creme; mix well.
Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
Bake 30 min. or until heated through. Top with crushed chips and cilantro.

Footnotes

Substitute: Substitute 1 jar (14 oz.) your favorite salsa for the fire-roasted tomatoes.
Nutrition Information Per Serving: 330 calories, 13g total fat, 7g saturated fat, 65mg cholesterol, 660mg sodium, 33g carbohydrate, 2g dietary fiber, 5g sugars, 20g protein, 20%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 15%DV iron.