Chili Beef and Corn Casserole

1 13oz. can College Inn® Beef Broth
1 6oz. can tomato paste
1 package Ortega® Taco Seasoning Mix
3/ 4 cup uncooked rice
1 lb. ground beef
1 cup chopped onion
1 17oz. whole kernel sweet corn, drained
Corn chips, optional
Diced fresh tomato, optional

In small bowl, blend 1 cup beef broth, tomato paste and taco seasoning mix; set
aside. In saucepan, over high heat, combine remaining broth and enough
water to equal 1-3/4 cups liquid; heat to a boil. Add rice and cook
according to package directions.

In large skillet, over medium high heat, brown beef and cook onion until done;
pour off fat.

In 2-qt. casserole, layer 1/3 each of rice, corn, meat mixture and reserved
sauce. repeat layers twice, combine the last portion of meat and sauce for
the top layer. Cover, bake at 375° for 40 to 45 minutes or until hot.
Garnish with corn chips and diced tomatoes, if desired

Makes 4 to 6 servings