Recipe: Quick Taco Casserole (using Minute Rice)

QUICK TACO CASSEROLE

1 pound ground beef
1/2 cup chopped onion
1 (14 1/2 or 16-ounce) can whole tomatoes, undrained cut up
1 (11 ounce) can Green Giant Mexicorn whole kernel corn, undrained
1 1/2 cups uncooked quick-cooking rice (Minute Rice)
1 cup mild picante sauce
1/2 cup water
1 (6 ounce) can tomato paste

In 12-inch skillet or Dutch oven, brown ground beef and onion; drain well.

Stir in remaining ingredients. Bring to a boil; boil 2 minutes, stirring occasionally.

Remove from heat. Cover; let stand 5 minutes.

Servings: 5 (1 cup each)
Source: Pillsbury Classic Shortcut Suppers, February 1995