1 lb ground beef
1 15oz can diced tomatoes
1 package taco seasoning mix
1 cup shredded cheddar
1 cup milk
1 can cheddar cheese soup (Campbells)

Make rice according to package directions
brown meet and add taco seasoning
Stir in tomatoes (undrained)
bring to simmer

Put meat in bottom of casserole dish and cover with the rice. Sprinkle with cheddar cheese. Combine soup and milk….pour over casserole.

Bake at 350 for about 30 minutes (can cover loosely with foil if necessary)

Ingredients

2 tablespoons olive oil

1/2 large red onion, finely minced

2 tablespoons fresh ginger, sliced and diced

3 garlic cloves, finely minced

2 jalapeños (optional)

1 1/2 pounds ground beef

1 tablespoon ground turmeric

2 teaspoons ground cumin

1 teaspoon curry powder

1 tablespoon smoked paprika

1 teaspoon salt

1/2 teaspoon freshly ground black pepper

Directions

In a large sauté pan, heat the oil and then add the onion. Cook slowly until translucent. When the onions are soft, add the ginger, garlic and jalapeños and cook for about 1 minute.

Add the beef to the onions and stir to combine. Sprinkle the ground spices onto the top of the onion/meat mixture. Stir until well mixed. Cover and cook for about 20 minutes, stirring occasionally.

Remove the cover and drain off excess fat and oil. Add 2 chopped Roma tomatoes (or about 1 cup of fresh cherry tomatoes). Reduce heat to low and simmer for an additional ten minutes until the tomatoes have popped and their liquid is incorporated into the beef mixture. Keep an eye on the dish to make sure it doesn’t dry out in any way.

Serve with pasta.