Ingredients
- 2 cups cooked rice
- 1 lb ground beef
- 1 tablespoon olive oil
- 2 large green peppers, diced
- 1/2 cup frozen diced onion
- 29 oz can diced tomatoes, drained
- 3 (14 oz) cans tomato sauce
- 2 (14 oz) cans corn, drained
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh ground black pepper
- 2 cups shredded cheddar cheese
- Brown ground beef in a large stock pot, drain, remove from pan and set aside.
- Heat oil in stock pot on medium high heat and add green peppers and onion.
- Saute 5-10 minutes or until softened, stirring occasionally. To stock pot, add tomatoes, sauce, corn, garlic powder, salt, and pepper.
- Bring to a boil, then reduce heat and simmer 5 minutes. Stir in rice and ground beef.
- Pour into a 9×13 baking dish.
- Top with shredded cheese. Bake at 350 for 12-15 minutes or until cheese is melted.