A casserole with Tex-Mex spiced beef, rice, peppers, and tomatoes. Plenty of substitution possibilities: shredded chicken in place of beef, brown rice for white, a larger variety of vegetables, to name a few.
1 lb. ground beef
1 Tbsp chili powder
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1/2 tsp black pepper
1.5 c. white rice, uncooked
2 bell peppers, chopped (1-2 cups)
8 oz. sharp cheddar cheese, shredded (3-4 cups)
2 (10-oz.) cans tomatoes & green chiles
2 c. water
Preheat oven to 350 degrees.
In large skillet, combine beef and spices. Cook and crumble until beef is cooked through. Drain thoroughly and place in large mixing bowl.
Add rice, peppers, cheese (reserve about 1 cup to top casserole), and tomatoes & green chiles to the bowl. Stir to combine very well.
Pour into 3-quart casserole dish. Pour water evenly over the top, then top with reserved shredded cheese.
Cover tightly and bake for 1 hour, or until rice is tender.