I know that a lot of my readers are mothers who are always looking for a recipe that is simple but tasty and healthy, to allow them time to chase their kids and still know that they're feeding them right. Another whole group of you are single working people who are interested in dishes that can be made on the weekend and then frozen in single servings to warm up later in the week. This one works for both of you. Like most casseroles, it's not the most photogenic thing in the world though, so I couldn't get a picture I liked. You'll just have to imagine it. Until you make it yourself, of course.
1 cup white rice
1 can tomato soup
1 pound ground beef (or other cooked meat)
1 medium onion, chopped
1 tsp mexican oregano
1 tsp cilantro
1 clove garlic, minced
1 package taco seasoning
1 can sweet corn
1 can Rotel tomatoes with diced chiles
1 can of black beans, drained
Preheat oven to 350F
1. Wash the rice and put in 9x13 casserole dish. Add fluid from tomatoes to the tomato soup, and if necessary, add enough liquid from the corn to make 2 cups, add then add this all to the casserole dish.
2. Brown the ground beef with garlic, oregano, cilantro and onions. Then cook the meat in the taco seasoning according to package instructions. Add to casserole dish.
3. Add the tomatoes, corn and beans to casserole dish, and mix everything together. Top with shredded cheese.
4. Cover with foil, and cook for one hour at 350. Remove foil, and cook for another 15 minutes, or until fluid is absorbed and rice is tender.
Note: If you use something besides ground beef (cooked round steak works GREAT), then you can of course skip the browning step. Just put the meat, seasonings, garlic and onion in saucepan with the taco seasoning and follow the instructions from the taco seasoning packet.