ONE POT MEXICAN RICE CASSEROLE

1-Pound Meat Meat

1 small diced onion, season with salt and pepper to taste

Taco Seasoning, 2 tablespoons

*Garlic Powder, 1 teaspoon

1 cup of white long-grain rice

1.5 cups of beef broth Can of 15 oz. of drained corn

8 liquid ounces Spaghetti Sauce

Salsa, 1/2 cup

Chopped Cheese, 1 Cup

The 30-Minute Mexican Rice Casserole Recipe

Over medium-high heat, cook the ground beef and onion in a big pan with salt and pepper to taste, until the meat is cooked through and no longer pink. If needed, remove the grease.

After seasoning the steak with taco seasoning and garlic powder, return the pan to the fire.

Just before serving, combine the corn, salsa, rice, stock, and tomato sauce.

Heap the ingredients into a boil. Simmer the rice for 18–20 minutes with the lid on, until it reaches a soft consistency.

Put the cheese on top and put the cover back on the pan. Let it melt for a couple of minutes.