Shelly's Recipe

TEXAS BEEFY RICE AND CHEESE CASSEROLE

Category: Casseroles - Beef

6 slices bacon
2 cups uncooked long grain white rice
4 cups water
1 1/2 pounds ground beef
1 onion, chopped
1 clove garlic, minced
1/2 green bell pepper, seeded and chopped
1 (28 ounce) can peeled and diced tomatoes, undrained
1 can corn, drained
1 1/2 tsp salt
1/4 tsp ground black pepper
2 cups shredded Cheddar cheese

Combine rice and water in a saucepan, and bring to a boil. Reduce heat, cover and simmer for 20 minutes. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, reserving 2 tablespoons of drippings, crumble and set aside. Add ground beef, green pepper, and onion and garlic to the skillet; cook over medium-high heat until the beef is evenly browned. Drain excess grease, add tomatoes, corn and season with salt and pepper.

Preheat the oven to 400. Place beef and cooked rice into a 9x13 inch baking dish. Stir in the tomatoes, bacon and reserved drippings, mixing until everything is well blended. Spread the shredded cheese over the top. Bake for 30 minutes or until cheese is bubbly, and the center is heated through. Serves 10