Arch's Mexican Casserole

Ingredients 1 lb ground/minced beef 3 cups diced tomatoes, drained 1 cup chopped onion 1 cup chopped bell pepper 1 tsp salt 1 jalapeño pepper, finely chopped 1 tsp black pepper 1 cup rice 1½ cups grated cheddar cheese

Method Brown the ground beef. Add the chopped onion, bell pepper and jalapeño pepper and sauté for a few minutes. Add the diced tomatoes, salt, pepper and rice. Cover and simmer for 30 minutes, stirring occasionally. Put the mixture into a casserole dish, and cover with the grated cheese. Cook in a 375° F oven for 20 minutes, or until the cheese has melted.

The recipe for Mexican Casserole was contributed by Arch and Leone Redden who live in Northern Louisiana, near the banks of the Quachita (pronounced "wash-i-taw") river. Arch discovered this recipe in the early 70s when he was a bachelor and needed to make use of the kitchen in his new mobile home. The recipe was in a book published by the D.A.R. ladies in Union Parish, Louisiana. You can learn some more about Arch and Leone here. Sunrise over the Quachita.