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Layered Spanish Casserole

  • 6 cups water
  • 3 Tbsp. Country Crock® Spread
  • 3 packages Knorr® Fiesta Sides™ - Spanish Rice
  • 1 can (4 oz.) chopped green chilies
  • 1 1/2 tsp. ground cumin, divided
  • 3 cups shredded cheddar cheese, divided
  • 4 Tbsp. finely chopped fresh cilantro, divided
  • 2 lbs. ground beef
  • 2 tsp. chili powder
  • 1/2 tsp. salt
  • 1 can (16 oz.) red kidney beans, rinsed and drained
  • 1 can (12 oz.) whole kernel corn, drained



Amount per serving


All recipes have been analyzed for their nutrient content by Registered Dietitians using Genesis® R&D Food Development and Labeling Software.

  • 1 Preheat oven to 350°. Bring water, Spread, Knorr® Fiesta Sides™ - Spanish Rice, chilies and 1/2 teaspoon cumin to a boil in large saucepan. Continue boiling over medium heat, stirring occasionally, 10 minutes or until rice is tender. Stir in 2 cups cheese and 2 tablespoons cilantro. Let stand 5 minutes.
  • 2 Brown ground beef in large skillet with chili powder, salt and remaining 1 teaspoon cumin; drain. Stir in beans, corn and remaining 2 tablespoons cilantro. Press 1/2 rice mixture into bottom of greased 3-quart baking pan. Spoon ground beef mixture over rice mixture, then top with remaining rice mixture. Sprinkle with remaining 1 cup cheese.
  • 3 Bake uncovered until heated through, about 25 minutes. Let stand 10 minutes before serving. Garnish, if desired, with sour cream, chopped tomatoes and cilantro.