Simple Cooking

Enchilada Rice Casserole

My husband loves Mexican dishes, but I don’t eat tomatoes, peppers or onions.  Due to my aversion to these vegetables, the range of Mexican dishes that I can make (and eat) is limited.  When I realized that we had not had a Mexican night in quite a while, I wondered what simple dish I could make besides the common place  taco or quesadilla meal.  I pulled some items together from my pantry and I ended up with a very filling, simple and scrumptious  meal.  It hit the spot for both my husband and I.

Ingredients:

• 1 lb ground meat (cooked)
• 1 cup brown rice (cooked)
• 1   5 oz package of Mahatma Saffron Yellow rice  (cooked)
• 2   10 oz cans of enchilada sauce
• 2 cups of sharp cheddar cheese

Mix first 4 ingredients together and top with shredded cheese.  Bake at 350 degrees for 30 minutes.