My grandmother often made this casserole when I was young. I forgot about it until one day I found myself adding the same ingredients to leftover rice. The memories came flooding back. —Lorna Moore, Glendora, California
Ingredients
- 1 pound ground beef
- 1/3 cup chopped onion
- 1/2 cup chopped green pepper
- 2 cups cooked long grain rice
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (11 ounces) whole kernel corn, drained
- 1 can (2-1/4 ounces) sliced ripe olives, drained
- 6 bacon strips, cooked and crumbled
- 2 teaspoons chili powder
- 1 teaspoon garlic powder
- 1/2 teaspoon salt
- 1-1/2 cups shredded cheddar cheese, divided
- 1/2 cup dry bread crumbs
- 1 tablespoon butter, melted
Directions
- Preheat oven to 350°. In a large skillet, cook beef, onion and green pepper over medium heat until meat is no longer pink, breaking it into crumbles; drain.
- Stir in rice, tomatoes, corn, olives, bacon and seasonings; heat through. Stir in 1 cup cheese until melted.
- Transfer to a greased 11x7-in. baking dish. Sprinkle with remaining 1/2 cup cheese. Toss bread crumbs with melted butter; sprinkle over top.
- Bake, uncovered, 15-20 minutes or until cheese is melted.
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