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Mexican Beef and Rice Layered Casserole

Mexican Beef and Rice Layered Casserole
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5 from 1 review

Ingredients

Scale
  • 1 pound ground meat
  • 2 cups rice, uncooked
  • 1 – 15 ounce can Hunt’s diced tomatoes
  • 1 – 15 ounce can Rosarita Traditional refried beans
  • 1 – 10 ounce Mild RO*TEL
  • 8 ounces cream cheese
  • 8 ounces shredded cheese (cheddar, monterey jack, or pepper jack)
  • 2 cloves garlic, minced

Instructions

  1. Preheat oven to 375 degrees F.
  2. Pull cream cheese out to soften.*
  3. Cook rice per instructions on container.
  4. While rice is cooking, fry ground beef and garlic.
  5. Mix cream cheese and 4 ounces cheese together, reserving last 4 ounces of cheese for top of casserole.
  6. Put cooked rice in bottom of 9×13 baking dish.
  7. Mix in diced tomatoes.
  8. Smooth out in bottom of dish.
  9. Dot rice with spoonfuls of cheese mixture then smooth out. Will be sticky.
  10. Spread fried ground meat over top.
  11. Dot refried beans over top of meat then smooth out. Will be sticky like the cheese.
  12. Spread RO*TEL over top of beans.
  13. Spread remaining cheese over top.
  14. Bake 30 minutes if making immediately or 45 minutes to 1 hour if heating another day.

NOTES:

  1. Sometimes I will put cream cheese in oven for a few minutes to soften.

Find it online: https://www.realthekitchenandbeyond.com/mexican-beef-and-rice-layered-casserole/