My children and grandchildren ask for this casserole all the time. I invented the recipe out of necessity one day using just what I had on hand.—Wanda Jacobs, Willard, Missouri
1 can (16 ounces) kidney beans, rinsed and drained
1 can (14-1/2 ounces) stewed tomatoes
1 can (8 ounces) tomato sauce
1 cup uncooked instant rice
1 can (16 ounces) refried beans
Shredded cheddar cheese and chopped green onions, optional
Directions
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Add taco seasoning and water. Simmer, uncovered, for 10 minutes. Add the kidney beans, tomatoes and tomato sauce.
Bring to a boil. Reduce heat; add rice. Cover and let stand for 5 minutes or until rice is tender. Drop rounded spoonfuls of refried beans over rice; heat through. Sprinkle with cheese and onions if desired.
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nancymcf
Apr 24, 2013
this is a very simple yet tasty quick meal to make. I changed a few things, instead of stewed tomatoes I used diced tomatoes with lime juice and cilantro and instead of regular tomato sauce, I used Rotel brand tomato sauce for a little more spice. I would make this again. I also changed the ground beef to ground turkey.
Reviews
this is a very simple yet tasty quick meal to make. I changed a few things, instead of stewed tomatoes I used diced tomatoes with lime juice and cilantro and instead of regular tomato sauce, I used Rotel brand tomato sauce for a little more spice. I would make this again. I also changed the ground beef to ground turkey.