Ingredients
1
lb. lean ground beef
1
(1-oz.) pkg. onion soup mix
2
medium tomatoes, chopped
1 1/2
cups uncooked instant rice
1 1/2
cups water
1
medium tomato, sliced
4
oz. (1 cup) shredded colby-Monterey Jack cheese blend
Preparation
Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish or 2-quart casserole with nonstick cooking spray.
Cook ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in soup mix, chopped tomatoes, rice and water. Bring to a boil. Pour into sprayed baking dish. Cover tightly with foil.
Bake at 400°F. for 20 to 25 minutes or until liquid is absorbed and rice is tender. Uncover; top with tomato slices; sprinkle with cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted.
