Taco Rice Casserole

Name: Taco Rice Casserole
Total time: 80
Yield: 6
Ingredients: 1 pound ground beef; 1 cup chopped celery; 0.5 cup chopped onion; 1 (14.5 ounce) can diced tomatoes; 1.25 cups water; 1 cup uncooked long-grain rice; 1 cup salsa; 1 (4.5 ounce) can diced green chilies, drained; 0.25 cup sliced black olives; 1.5 teaspoons beef bouillon granules; 1 teaspoon chili powder; 1 teaspoon Worcestershire sauce; 0.25 teaspoon ground black pepper; 0.5 cup shredded Cheddar cheese

Recipe by Dave M from allrecipes.com

Dinner 1 Hr. 20 Mins.

Ingredients

6 servings

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1 pound ground beef
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1 cup chopped celery
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0.5 cup chopped onion
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1 (14.5 ounce) can diced tomatoes
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1.25 cups water
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1 cup uncooked long-grain rice
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1 cup salsa

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1 (4.5 ounce) can diced green chilies, drained
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0.25 cup sliced black olives
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1.5 teaspoons beef bouillon granules
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1 teaspoon chili powder
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1 teaspoon Worcestershire sauce
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0.25 teaspoon ground black pepper
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0.5 cup shredded Cheddar cheese

Instructions

Preheat the oven to 350 degrees F (175 degrees C).
Heat a large skillet over medium-high heat. Cook and stir ground beef, celery, and onion in the hot skillet until beef is browned and crumbly and vegetables are tender, 5 to 7 minutes. Drain and discard grease.
Stir tomatoes, water, rice, salsa, chilies, olives, bouillon granules, chili powder, Worcestershire, and pepper into beef mixture. Bring to a boil. Transfer to a 2-quart casserole dish.
Bake, covered, in the preheated oven until rice is tender, 45 to 50 minutes. Sprinkle with cheese. Cover and let stand for 10 minutes before serving.