This is a great, well-rounded casserole that is pretty quick to prepare and is great left over. I like to freeze half to save for later.
- 2 cups cooked rice (brown or white)
- 1 lb lean ground beef
- 2 onions, diced
- 2 zucchinis, halved and sliced 1/2 inch thich
- 1 large green or red bell pepper, diced
- 1 can diced tomatoes (14.5 oz)
- 1 can tomato sauce (8 oz)
- 1 can whole kernel corn, drained
- 1 packet chili spice mix (or your own blend of chili powder, garlic, paprika, and other spices)
- salt and pepper
- cheese (colby jack, cheddar, or American)
- Cook rice according to directions.
- Preheat oven to 350 degrees.
- Cook beef on high in a large skillet, until no longer pink.
- Add in fresh veggies and continue to cook for a few minutes, adding in spices to taste. You want the onions to be mostly done, but stop before the zucchini begins to get soggy.
- Add in the tomatoes, tomato sauce, and corn into the skillet and stir.
- Combine skillet contents with rice in a large grease baking dish (or two smaller ones), and top with cheese.
- Bake for 15-20 minutes, until the cheese is bubbly and beginning to brown.