Tomato Rice Skillet Casserole

  • 1 lb lean ground beef
  • 1 tbsp dried onion flakes
  • 1 tsp minced garlic
  • 1 tsp Italian seasoning blend*
  • Salt and black pepper to taste
  • 1 cup quick rice
  • 1 regular can tomato sauce*
  • 1/2 cup grated/shredded cheese*

Brown ground beef in skillet with lid (iron skillet works well but is not essential). While beef is browning, put onion flakes in small bowl and add about 1/4 cup hot water to rehydrate. When beef is done, stir in onions, garlic, and seasonings, then dry rice. Add tomato sauce and half the cheese, then sprinkle remaining cheese on top. Place lid on skillet and bake at 300 for 30 minutes.

2015-05-24 18.55.14

*You may also use taco seasoning instead of Italian and replace some or all the tomato sauce with salsa. Cheese can be any type you prefer (for the version pictured here, I stirred in 1/4 cup grated Parmesan and topped with 1/4 cup shredded Italian blend).
I have also transferred this to an oblong casserole dish for potlucks; just double the rice and the cheese, stir in 1/4 cup of sour cream, softened cream cheese, or milk, and cover with foil to prevent drying during baking, since the ingredients will be spread further out.


3 thoughts on “Tomato Rice Skillet Casserole

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