Virginia McDowell's Mexican Rice Casserole

• 4 slices bacon
• 12 cup chopped onion
• 12 cup chopped green pepper
• 1 cup Minute Rice
• 1 lb ground chuck
• 1 small cloved garlic, minced
• 1 34 cups water
• 1 (8 ounce) can tomato sauce
• 1 teaspoon chili powder
• 2 12 cups grated cheddar cheese

1. Preheat oven to 400F Fry bacon until crisp and drain.
2. Add onion and green pepper to drippings in pan and cook until tender.
3. Add rice; cook until golden.
4. Stir in beef and garlic cooking until beef is almost done.
5. Stir in water, tomato sauce and seasonings.
6. Heat to boiling, reduce heat and simmer for 20 minutes.
7. Spoon half meat into 2-quart casserole dish.
8. Sprinkle with half of the cheese and add remaining meat.
9. Top with the rest of the cheese and bacon.
10. Bake at 400F for about 15-20 minutes.

bacon, onion, green pepper, rice, ground chuck, cloved garlic, water, tomato sauce, chili powder, cheddar cheese

Taken from www.food.com/recipe/virginia-mcdowells-mexican-rice-casserole-500171 (may not work)