Tex Mex Bake

• 1 (32 ounce) box 10-minute Success rice (use ONLY one rice bag)
• cooking spray
• 1 (10 ounce) candiced tomatoes and green chilies, undrained
• 1 lb ground chuck, browned
• 4 cups crushed tortilla chips
• 1 (15 ounce) canseasoned pinto beans or 1 (15 ounce) can chili beans
• 1 lb Velveeta cheese, cut into cubes, divided (kind used in rotel dips)
• sliced green onion (optional)
• sour cream (optional)

1. Prepare rice according to package directions; set aside.
2. Preheat oven to 350 degrees.
3. Spray a 13x9x2-inch baking dish with cooking spray.
4. In a medium bowl, combine rice, diced tomatoes, and ground chuck; set aside.
5. Cover baking dish bottom with chips.
6. Layer half of the cheese over the chips.
7. Top with beans and rice mixture.
8. Top with remaining cheese.
9. Bake, uncovered, for 15 minutes or until cheese is melted.
10. Garnish with sour and green onions, if desired.

rice, cooking spray, tomatoes, ground chuck, tortilla chips, pinto beans, velveeta cheese, green onion, sour cream

Taken from www.food.com/recipe/tex-mex-bake-154830 (may not work)