Beefy Mexican Rice - 3 Ways

Directions:

Heat oven to 375 degrees

Brown ground beef in large skillet until thoroughly cooked; drain off fat.

Add water, corn, green chiles, diced tomatoes, Mexican rice package and chili powder and stir to combine. Bring to a boil; remove from heat and pour into 2 1/2 quart casserole dish and cover tightly. Bake for 40-45 minutes or until rice is tender.

As a Casserole:
Sprinkle shredded Mexican cheese over 8 tortillas. Add a tablespoon or two of taco sauce over 8 tortillas. Place tortillas open face under broiler until cheese melts. Place one cheese tortilla face down over a taco sauce tortilla to make a quesadilla and repeat until you have 8 quesadillas. Cut each quesadilla into quarters. Serve with a heaping scoop of Beefy Mexican Rice.

As a Stuffed Burrito:
Place about 1 cup of Beefy Mexican Rice into the center of an 8 inch tortilla. Sprinkle with cheese. Tuck in each end and roll up tight. Drizzle with taco sauce and more cheese.

As Nachos:
Spread tortilla chips onto a sheet pan. Scatter Beefy Mexican Rice over the tortilla chips. Sprinkle shredded Mexican cheese over the top and broil under cheese melts.