Mexican Casserole

2 pounds ground chuck

1 onion chopped

One 30 –32 ounce can of tomato sauce

1 tablespoon of chili powder

2 packages of taco seasoning

1/2 teaspoon white pepper

1/4 teaspoon garlic powder

One 14 ounce can of whole kernel corn including the liquid

4 cups cooked rice

2 cups shredded cheddar cheese or mexican cheese

4 slices of bacon, partially cooked

 

Preheat oven to 375 degrees

Heat a skillet and add meat and chopped onion, cook over high heat until meat has very little pink remaining in it.

Add tomato sauce, corn with liquid, chili powder, taco seasoning, white pepper and garlic powder and heat until the mixture begins to simmer

Stir in the cooked rice and then pour this into 9x13 baking pan.

Cover the casserole with cheese and lay the bacon strips over all

Cover the casserole for the first 15 minutes of baking time and then uncover and bake 15 more minutes or until the cheese is melted and the ingredients are thoroughly heated.

This Casserole has a good “down –home” flavor, is hearty and uses ingredients most people have in their pantry at home.

This is a great casserole to take with you to pot luck or barbeque.  Serves 8.

Hope you enjoy this casserole.

See Y’all

Barbara