Chili Beef And Corn Casserole
|Canned beef broth||13 3⁄4 Ounce (1 Can)|
|Canned tomato paste||6 Ounce (1 Can)|
|Taco seasoning mix||1 1⁄4 Ounce (1 Package)|
|Uncooked rice||3⁄4 Cup (12 tbs)|
|Ground beef||1 Pound|
|Chopped onion||1 Cup (16 tbs)|
|Canned whole kernel sweet corn||17 Ounce, drained (1 Can)|
In small bowl, blend 1 cup beef broth, tomato paste and taco seasoning mix; set aside.
In saucepan, over high heat, combine remaining broth and enough water to equal 1 3/4 cups liquid; heat to a boil.
Add rice and cook according to package directions.
In large skillet, over medium-high heat, brown beef and cook onion until done; pour off fat.
In 2-quart casserole,layer 1/3 each of the rice, corn, meat mixture and reserved sauce; repeat layers twice, combining the last portion of meat and sauce for the top layer.
Cover; bake at 375 °F for 40 to 45 minutes or until hot.
Garnish with corn chips and diced tomato, if desired.