Ingredients
Scale
- 1 pound ground beef
- 1 cup cooked rice
- 1 (14.5 ounce) can diced tomatoes, undrained
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1/2 cup chopped onion
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded cheddar cheese, divided
Instructions
- In a large skillet, brown the ground beef over medium-high heat and drain excess grease. Add chopped onion and cook for 3-5 minutes. Stir in garlic powder, salt, and pepper.
- In a large mixing bowl, combine cooked ground beef mixture, cooked rice, diced tomatoes (undrained), and cream of mushroom soup. Mix well.
- Pour half of the beef and rice mixture into a 9×13 inch casserole dish and sprinkle with 1 cup of shredded cheddar cheese. Pour the remaining beef and rice mixture over the cheese.
- Top the casserole with the remaining 1 cup of cheddar cheese. Bake at 350°F (175°C) for 20-25 minutes, or until cheese is melted and bubbly.
Notes
- For a spicier kick, add a can of diced tomatoes with green chilies.
- Use different types of cheese, like Monterey Jack, for a unique flavor.
- Add bell peppers, corn, or peas for extra nutrition.
- For a healthier version, use lean ground beef or ground turkey.
- Top with crushed tortilla chips for added texture.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Casserole
- Method: Baking
- Cuisine: American
- Diet: Omnivore
Nutrition
- Serving Size: 1 serving
- Calories: 425 Kcal
- Sugar: 3g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 70mg