Cheesy Beef and Tomato Bake

 

1

lb. lean ground beef

1

(1-oz.) pkg. onion soup mix

2

medium tomatoes, chopped

1 1/2

cups uncooked instant rice

1 1/2

cups water

1

medium tomato, sliced

4

oz. (1 cup) shredded colby-Monterey Jack cheese blend

• 1 Heat oven to 400°F. Spray 8-inch square (2-quart) glass baking dish or 2-quart casserole with nonstick cooking spray.
• 2 Cook ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain. Stir in soup mix, chopped tomatoes, rice and water. Bring to a boil. Pour into sprayed baking dish. Cover tightly with foil.
• 3 Bake at 400°F. for 20 to 25 minutes or until liquid is absorbed and rice is tender. Uncover; top with tomato slices; sprinkle with cheese. Bake, uncovered, an additional 10 minutes or until cheese is melted.