1 lb ground beef
1 8oz block of cream cheese (1/3 less fat cream cheese works just as well)
1 cup Ortega taco sauce (I always have at least a couple jars of this on hand)
1 chopped onion
1 can (14 oz) Hunts Fire Roasted tomatoes, undrained
1 can (11oz) Green Giant Mexi corn (corn, red and green peppers), undrained
2 cups rice
2 cups water
2 + cups shredded cheese
fresh chopped cilantro
Brown the hamburger, drain and rise with hot water. Return the hamburger to the pan and add the chopped onion, cook for a few minutes to soften up the onion. Add the block of cream cheese and mix it into the hamburg & onion as it softens and melts. Mix in the Ortega taco sauce, the fire roasted tomatoes and the mexi corn (both undrained). Stir and simmer over a medium lo heat.
While that is cooking on the stovetop, microwave 2 cups of rice and 2 cups of water for 5 minutes or so (my 1985 microwave probably takes a little longer than what most of you are using!). As soon as the rice is done fluff it with a fork and immediately mix in 1 Cup of shredded cheese (or a little more if you are so inclined). Press the rice/cheese mixture into the bottom of a glass 9x13 dish. Oh yeah you should probably spray the 9x13 with cooking spray first. Then pour the hamburger mixture on top of the rice/cheese bed. Top the whole thing with more shredded cheese.
Some times I cook it right away. Sometimes I put the lid on and cook it later in the day or even the next day. I've never frozen one but it's crossed my mind. Whenever you are ready to cook it just bake it at 350 degrees for roughly 30 minutes. Again my vintage oven makes it hard for me to predict just how long it will take to bake for you, lol! After you transfer it to the serving plate throw on some chopped fresh cilantro (isn't everything better with fresh cilantro?) and some crushed up tortilla chips.
Viola! Dinner is served!