Ingredients:

1 lb ground beef
1 cup uncooked white rice
2 cups beef broth
1 small onion, chopped
1 bell pepper, chopped
1 can (10.5 oz) cream of mushroom soup
1 can (10 oz) diced tomatoes with green chilies, drained
2 cups shredded cheddar cheese
1 tsp garlic powder
1 tsp paprika
Salt and pepper to taste
2 tbsp olive oil

Directions:

Cook the Rice: In a medium saucepan, bring the beef broth to a boil. Add the uncooked rice, reduce the heat to low, cover, and simmer for 15-20 minutes until the rice is cooked and the liquid is absorbed. Set aside.
Brown the Beef: While the rice is cooking, heat the olive oil in a large skillet over medium heat. Add the ground beef, chopped onion, and bell pepper. Cook until the beef is browned and the vegetables are softened, about 8-10 minutes. Drain any excess fat.
Combine Ingredients: Preheat the oven to 350°F (175°C). In a large mixing bowl, combine the cooked rice, browned beef mixture, cream of mushroom soup, diced tomatoes with green chilies, garlic powder, paprika, salt, and pepper. Stir in 1 1/2 cups of the shredded cheddar cheese until well combined.
Bake the Casserole: Transfer the mixture to a greased 9×13-inch baking dish. Sprinkle the remaining 1/2 cup of cheddar cheese on top. Bake in the preheated oven for 20-25 minutes, or until the casserole is bubbly and the cheese is melted and golden.
Serve: Remove from the oven and let it cool slightly before serving. Enjoy your hearty Cheesy Hamburger Rice Casserole!
Prep Time: 20 minutes | Cooking Time: 30 minutes | Total Time: 50 minutes

Kcal: 400 kcal per serving | Servings: 6 servings