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Thursday, April 12, 2007

Spanish Rice Beef Bake

Last night was one of those clean out the cabinets nights. I did not have anything planned to prepare and did not want to go out, so I looked in the cabinets and freezer and put this together. Dan loved it, he loves casseroles. Personally I liked it, but felt it could have been better. Maybe a jalapeno pepper to spice it up some.

Spanish Rice Beef Bake

1 lb. lean ground beef
2 tbsp. taco seasoning
1/4 cup water
1 (6.8 oz) box Spanish Rice Mix
1 tbsp. olive oil
2 1/2 cups water
1 (11 oz) can Mexicorn
1 (6 oz) can tomato paste
Sour cream

Preheat oven to 375 degrees. Brown beef in large skillet, drain fat. Add taco seasoning and 1/4 cup of water, cook an additional 5 minutes. Place into an 8x11.5x2 2qt. baking dish. Heat 1 tbsp olive oil in same skillet, add rice and vermicelli from box and cook for 2 minutes to brown the vermicelli. Remove from heat, add 2 1/2 cups water and tomato paste. Stir until mixture is smooth. Add seasoning packet from rice and corn, stir to mix. Pour into baking dish with beef and stir to mix. Bake for 50 minutes. Serve topped with a dollop of sour cream.


Midwest said...

Thanks! I have ground buffalo I was going to make into a taco salad but I am going to give this a try. What brand of rice/vermicelli did you use?

Michael Tosatto said...

I used the Hy-Vee brand, but Rice a Roni would work. Buffalo would be great in this recipe!!

Anonymous said...

Dang you and the use of corn!!!!!


Midwest said...

I ended up using the buffalo to make white corn tacos. I had everything on hand for the tacos and lost motivation to bake for 50 minutes. I will give this a go next week.

Thanks for posting it even if it was a "clean out the cabinets" night.

Michael Tosatto said...

I like tacos more, myself. And Gina, as for the corn, you can leave it out.