Mexican Rice Casserole

1 lb Hamburger

1 small onion diced

Salt and pepper

2 Tble. Taco seasoning

1 tsp garlic powder

1 c long grain white rice  

1 1/2 c beef broth or bouillon 

1 15 oz can of corn, drained

8 oz tomato sauce

1/2 c salsa of your choice

1 c shredded cheddar cheese

Fry hamburger and onion, salt and pepper in large skillet until beef is no longer pink. Drain grease.

Return the pan to the stove and add garlic powder and taco seasoning.

Stir in the rice, broth, corn, tomato sauce and salsa.

Bring to a boil, cover and reduce heat and simmer for 18 to 20  minutes or  until the rice is tender. If more liquid is needed to get the rice cooked well, add a little more beef broth.

Top with the cheese and cover for 2 to 3 minutes until cheese is melted. Serve.

Recipe found on Pinterest.