Ingredients
Scale
- 1 pound ground beef
- 1 can (15 oz) corn, drained
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup diced bell pepper
- 2 cups cooked rice
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup shredded cheddar cheese
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1 teaspoon pepper
Instructions
- Preheat oven to 350°F (175°C).
- In a skillet, heat olive oil over medium heat. Add onion, garlic, and bell pepper; sauté until soft.
- Add ground beef and cook until browned. Drain excess fat.
- Stir in corn, cooked rice, and cream of mushroom soup. Season with salt and pepper.
- Transfer mixture to a casserole dish. Top with shredded cheddar cheese.
- Bake in preheated oven for 25-30 minutes, until cheese is bubbly and golden.
Notes
- Can substitute ground turkey for a leaner option.
- Great for meal prep and freezes well.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Casserole
- Method: Baking
- Cuisine: Chilean
- Diet: Gluten-Free
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg