Twyla Sorrells's Recipe

Betty Rudd's Mexican Casserole (aka Betty Rudd Dish)

Category: Rice, Pasta, & Grits

Ingredients

Big Mama’s Spanish Rice Pronto (Recipe below)
(Or use 2 cans Spanish rice)
1 lb hamburger
1 onion (browned together)
2 cans Ranch Style beans, with liquid from can
1 can Ro-Tel tomatoes, with liquid from can
1 lb grated cheese

I use nonstick spray on a 9X13X2 Anchor-Hocking glass baking dish. Layer ingredients in an oblong dish in the order listed, and cook until bubbly at 350° F. Add cheese during the last 10 minutes of bake time. If using freshly-made hot rice this will only take about 15 minutes. If the rice is cold allow more cook time; about 30 - 35 minutes.
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Big Mama’s Spanish Rice Pronto

Melt 1/4 cup bacon drippings in sauce pan. Add one thinly sliced onion. 1/2 diced green pepper. 2 cups minute rice.

Sautee until lightly brown. Add 2 8-oz cans tomato sauce. Mix in 1 tsp salt. 1/2 tsp prepared mustard. Simmer until soft.

Note: Big Mama's rice is off the Minute Rice box, originally from the 50's, but carried over into the 60's and even 70's. It seems everybody tweaks their recipes because this same recipe is posted online having anywhere from no water to as much as 2 cups. I did add a cup of water to mine because I was using the Brown Minute Rice, which tends to be dryer. Either way, you may need to add a little water to the Rice Pronto.