Mexican Beef and Rice

• 12 lb boneless beef top sirloin steak, cut into 3/4 in. cubes
• 12 cup diced onion
• 2 tablespoons taco seasoning (1 1/4 oz. pkg.)
• 1 12 cups instant rice
• 2 12 cups water
• 1 (8 ounce) can pinto beans, drained and rinsed
• 2 medium tomatoes, chopped
• 14 cup cheddar cheese
• 14 teaspoon chili powder

1. Heat oven to 350 degrees.
2. Spray large non-skillet with nonstick cooking spray.
3. Heat over medium-high heat until hot.
4. Add beef and onion, cook and stir 3-4 minutes or until browned.
5. Add seasoning mix, rice and water, mix well.
6. Bring too a boil.
7. Reduce heat; cover and simmer 5 minutes.
8. Remove skillet from heat,stir in beans and tomatoes.
9. Divide mixture evenly into 4 ungreased 2 cup indivisual casseroles.
10. Top each with cheese.
11. Sprinkle with Chili Powder.
12. Bake at 350 degrees fro 10-15 minutes or until casseroles are throughly heated and cheese is melted.

cubes, onion, taco, instant rice, water, pinto beans, tomatoes, cheddar cheese, chili powder

Taken from www.food.com/recipe/mexican-beef-and-rice-364555 (may not work)