Texas Casserole

The other day, for some reason I really wanted to eat rice and potatoes. But I didn't know what to make with both ingredients since usually I only use one or the other. So I turned to google for help! And I found two recipes that both looked good, so I decided to combine them. Here's what the recipe:

1 lb. ground beef

1 onion, chopped

1 clove garlic, minced

1 green bell pepper, seeded and chopped

2 large potatoes (I might have used more than that because I really like potatoes)

1 cup uncooked rice

2 cups boiling water

2 chicken bouillon cubes

1 can diced Rotel tomatoes (I used the store brand version of the original Rotel, but I think it might have still been too spicy. Next time I'll try using the mild Rotel to see if that helps.)

1 can cream of mushroom soup

Lightly grease a 2-quart casserole dish. Brown beef, onions, garlic and green pepper in a large skillet until green pepper is softened. Slice potatoes in thin round pieces and place in casserole dish. Put beef mixture on top of the potatoes, then sprinkle the uncooked rice over beef. Boil 2 cups of water and add bouillon cubes. Once bouillon is dissolved, add Rotel tomatoes and mushroom soup. Stir until blended, then pour over rice. Cover and bake in oven at 375 degrees until rice is done, about 1 hour.

Add potatoes to casserole dish first

Then the beef

Uncooked rice

Chicken broth, Rotel, and mushroom soup mixture- stir til blended

Add the soup mixture to the top

Cover and bake!

J.J. and I really liked this casserole, but like I said, it ended up being pretty spicy. Almost too spicy for me, and I really like spicy food. So I think I'll do some tweaking on this recipe to figure out how to make it less spicy. Stay tuned!