- 1 pound [454 g] lean ground beef
- 1 onion, finely diced
- 1 [10 3/4-ounce/ 284-mL] can cream of mushroom soup concentrate
- 1 cup [250 mL] raw instant rice
- 1 [14 1/2-ounce / 412-mL] can tomato dices
- 1 tablespoon [15 mL] garlic powder
- 1 teaspoon [5 mL] thyme
- 1 teaspoon [5 mL] oregano
- 2 teaspoons [10 g] sugar
- 6 slices Cheddar cheese
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- Preheat oven to 350°F [180°C].
- Cook together ground beef and onion dices into a large, deep skillet over medium-high heat until beef is evenly brown.
- Drain any excess fat.
- Well mix in soup concentrate, rice, tomato dices with juice, garlic powder, thyme, oregano and sugar.
- Cook over medium heat for 10 minutes.transfer into a 9 x 13-inch [23 x 33-cm] baking dish.
- Top with cheese slices.
- Bake into preheated oven for approximately 15 to 20 minutes, until cheese is bubbling and browning.
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