INGREDIENTS
1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, undrained
1 (11 ounce) can whole kernel corn, drained
1 (2.25 ounce) can sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter, melted
1 pound ground beef
1/3 cup chopped onion
1/2 cup chopped green pepper
2 cups cooked long-grain rice
1 (14.5 ounce) can diced tomatoes, undrained
1 (11 ounce) can whole kernel corn, drained
1 (2.25 ounce) can sliced ripe olives, drained
6 bacon strips, cooked and crumbled
2 teaspoons chili powder
1 teaspoon garlic powder
1/2 teaspoon salt
1 1/2 cups shredded Cheddar cheese, divided
1/2 cup dry bread crumbs
1 tablespoon butter, melted
DIRECTIONS
In a large skillet, cook the beef, onion and green pepper over medium heat until meat is no longer pink; drain. Stir in the rice, tomatoes, corn, olives, bacon, chili powder, garlic powder and salt. Bring to a boil; remove from the heat. Add 1 cup of cheese; stir until melted.
Transfer to a greased 11-in. x 7-in. x 2-in. baking dish. Sprinkle with remaining cheese. Toss bread crumbs with butter; sprinkle over top. Bake, uncovered, at 350 degrees F for 15-20 minutes or until cheese is melted.
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