Mexican Beef and Rice Casserole

Mexican Beef and Rice Casserole 1 lb ground beef 1 112 cups Mexican blend shredded cheese, divided 1 pkg mild taco seasoning 1 cup long grain rice, raw 1 cup frozen mixed corn, peas and carrots 1 can diced tomatoes 1 cup medium or mild salsa 1 cup chicken broth Preheat oven to 375F. Brown beef in a skillet. Drain excess grease, and return to the pan. Add 1/2 cup of the shredded cheese to the beef, along with the rest of the ingredients. Combine well. Transfer to a prepared 9x13 pan. Cover with foil. Bake for 50 minutes. Remove from oven and remove foil. Sprinkle with remaining 1 cup of cheese. Return to oven, uncovered for 5 minutes to melt cheese.