spice for life

February 22, 2011

Seven Layer Casserole aka Spanish Rice

yields 6-8 servings       prep time: 15 minutes       cook time: 30 minutes

1/2 pound ground beef
1/2 cup chopped onions
1/2 cup chopped green peppers
1 clove garlic minced
1 15-oz can whole kernel corn
2 8-oz cans tomato sauce (or 1 16-oz can of diced [drained] tomatoes)
1 1/2 t. chili powder
1/2 t. cumin
1 t. salt
4 cups cooked rice

Brown ground beef until brown.  Pour away grease.  Add onion, garlic and green pepper and saute until tender.  Add tomato sauce (or tomatoes), corn, and rice.  Add chili powder, cumin, salt and pepper.  Pour into greased casserole dish, cover, and bake 20 minutes at 350 degrees.

i have always always loved this dish. i remember my mom making this when i was young, so it would only make sense to get the recipe straight from the source: mama =]

it was a hit with jen poon and her friend, erin, before we headed to southgate house in newport for the eisley/rooney concert, which by the way, was such a great concert… really worth the $20.

anyways, i didn’t put the casserole in the oven to bake because it’s already pretty much cooked, so i skipped that last step.


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