Queso Beef And Rice Casserole Recipe

Ingredients

1

lb lean (at least 80%) ground beef

1

cup chopped onions

1

medium red bell pepper, chopped (1 cup)

1

medium jalapeño chile, finely chopped

2

tablespoons Gold Medal™ all-purpose flour

1

package (1 oz) Old El Paso™ original taco seasoning mix

1/2

teaspoon salt

2

cups milk

8

oz Kraft™ Velveeta™ original cheese product, cut into cubes

3

cups shredded Cheddar cheese (12 oz)

4

cups cooked white rice

1

can (4.5 oz) Old El Paso™ chopped green chiles

Preparation

Heat oven to 350°F. Spray 13x9-inch (3-quart) glass baking dish with cooking spray.

In 5-quart Dutch oven, cook beef, onions, bell pepper and jalapeño chile over medium-high heat 5 to 7 minutes, stirring frequently, until beef is thoroughly cooked; drain. Add flour, taco seasoning mix and salt; cook and stir 2 minutes. Gradually stir in milk, scraping bottom of pan. Heat to boiling; cook and stir 2 to 3 minutes or until slightly thickened. Remove from heat; add Velveeta™ cheese and 2 cups of the Cheddar cheese; stir until melted. Stir in rice and green chiles.

Pour rice mixture into baking dish; spread evenly. Bake 20 to 25 minutes or until heated through. Sprinkle with remaining 1 cup cheese; bake 5 to 10 minutes or until cheese is melted. Let stand 10 minutes before serving.

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