Ingredients
1 cup raw Spanish rice (I use Uncle Ben’s)
1 can black beans, rinsed
1 cup Green Giant frozen corn
1 lb lean ground beef
3 Tbsp taco seasoning
1/2 tsp McCormick cumin
1 – 2 Tbsp chopped canned jalapenos (according to personal preference)
1 can Campbell’s tomato soup plus 2 cans water
2 – 3 cups Kraft shredded marble or Mexican blend cheese
sliced avocado, salsa, sour cream and corn chips to serve alongside
Instructions
Pour rice, black beans (drained and rinsed) and corn into a 9×13 or similar type baking dish.
In a skillet, brown meat. Add seasonings, jalapeno, soup and water.
Pour meat mixture on top of rice, beans and corn.
Cover and bake for 30 minutes at 350 F, then add cheese, cover and bake another 10 minutes, until cheese is melted. (first time making this, check to see if the rice is done after 30 minutes. If not, add a tad more liquid and continue cooking until done)
Serve with choices of corn chips, salsa, sour cream and avocado
Leftovers:
re-heat and fill large flour tortilla wraps, warmed, along with desired additions such as lettuce, cheese, salsa etc. OR
spoon into small flour tortillas, roll up and lay side by side in baking dish. Cover center of row with enchilada sauce and cheese. Bake 20 – 30 minutes at 350 F (covered)
From: https://recipepatch.com/beef-birthday-dinner-cheesy-taco-bake
