Nacho Casserole

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  • 1 lb. lean ground beef
  • 1 1/2 cups water
  • 1 (14.5-oz.) can diced tomatoes with mild green chiles, undrained
  • 1 (11-oz.) can Whole Kernel Corn, Red and Green Peppers, drained
  • 1 (4.4-oz.) envelope Spanish rice mix
  • 6 oz. (1 1/2 cups) shredded Mexican cheese blend


Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.

Add water, tomatoes, corn and rice mix; mix well. Reduce heat to low; cover and cook 10 to 15 minutes or until rice is tender.

Stir in 1 cup of the cheese until melted. Sprinkle with remaining 1/2 cup cheese

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