Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.
Salsa style rice mix
Shredded mexican cheese blend
1 1⁄2 Cup (24 tbs) (6 ounces)
Canned chili beans in sauce
15 Ounce (undrained)
2 Cup (32 tbs) (undrained)
1⁄2 Cup (8 tbs)
1. Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. Mix rice mix and 1/2 cup of the cheese in casserole.
2. Mix chili beans, tomatoes and water in 1 1/2-quart saucepan. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
3. Cover and bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes or until cheese is melted and rice is tender.