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Beef & Rice Casserole

Created by Cupcake33 on February 14, 2015

1 pound ground beef
3 garlic cloves, minced (or 2 teaspoons garlic powder)
1 can undrained (14 ounce) diced tomatoes (fire-roasted or a 14 ounce jar of salsa could be used instead)
1 can undrained (11 ounce) corn kernels (with red and green bell peppers)
1 small chopped yellow onion

1 tub, divided (10 ounce) cooking cream (Philadelphia Santa Fe Blend Cooking Creme)
3 cups cooked white rice (long grain, I use brown rice)
2 cups shredded cheese (Colby & Monterey Jack mixture, divided, I use more cheese)
2 cup crushed tortilla chips
3 tablespoons chopped fresh cilantro

Step 1: Preheat oven to 350 degrees F.
Step 2: Cook the beef with garlic meat in a skillet; drain fat. Add fire-roated tomatoes with their juice from the can, corn with juice, onions and 3/4 cup of the cooking creme; mix well.
Step 3: In a 13x9-inch baking pan, combine cooked rice and 1 cup shredded cheese, then spread to cover bottom of dish. Top with layers of meat mixture, remaining cooking creme and remaining shredded cheese; cover.
Step 4: Cover with foil and bake 30-40 minutes or until heated through.
Step 5: After cooking time is done, sprinkle crushed tortilla chips and cilantro over top.
NOTE a 14 ounce jar of salsa can be substituted for the fire-roasted tomatoes