Renee’S Nacho Casserole

• 3/4 C. quick cooking Minute rice, uncooked
• 1/2 to 1 lb. hamburger
• 1 can corn (can use frozen)
• 1 can Mexican stewed tomatoes
• 1/2 pkg. mild taco seasoning
• 8 oz. sour cream
• 1/2 C. water
• 8 oz. shredded Cheddar cheese
• 1 C. broken tortilla chips

1. Lightly grease a 2 quart baking dish. Put uncooked rice on bottom. Brown hamburger and drain. (If using chicken, cook and dice the chicken). Stir in corn (drained), Mexican tomatoes (undrained), and water. Mix together seasoning (if you want it spicier add more of seasoning package) and sour cream, then add to other ingredients. Pour into casserole dish. Cover and bake at 350 degrees for 30 minutes. Top with cheese and chips and bake for 5 minutes uncovered until cheese is melted.
2. You can substitute Salsa for the Mexican tomatoes and taco seasoning. I always put the cheese on top and then the chips so the chips don't get soggy.

cooking minute rice, hamburger, corn, tomatoes, taco seasoning, sour cream, water, cheddar cheese, tortilla chips

Taken from www.epicurious.com/recipes/member/views/renee-s-nacho-casserole-1269627 (may not work)