Mexican-Style Beef Casserole - cooking recipe

Ingredients

1 cup brown rice
1 beef bouillon cube
2 tablespoons butter (original has 1/2 cup!) or 2 tablespoons margarine (original has 1/2 cup!)
1 medium onion, thinly sliced
1 lb lean ground beef
1 -2 garlic clove, minced
2 teaspoons dry mustard
1 tablespoon chili powder
1 teaspoon salt (I used garlic salt)
1/2 teaspoon black pepper
1 (15 ounce) can tomatoes, drained (I used jarred mild salsa)
1 (15 ounce) can kidney beans, liquid reserved
1 teaspoon paprika
1/4 cup parmesan cheese, grated

Preparation

Cook rice according to package directions, adding bouillon cube to cooking water.
When the rice is nearly done, saute onion in butter.
Crumble beef and add to onion with garlic, mustard, chili powder, salt and pepper. Cook until meat loses pinkness. Drain grease if needed.
Layer half the meat mixture in the bottom of a 2-quart casserole.
Spread cooked rice over meat.
Spoon tomatoes over rice.
Spoon beans with liquid over tomatoes.
Put remaining meat mixture over beans.
Combine paprika and cheese and sprinkle over the top.
Bake uncovered at 350F for 30 minutes.
I enjoyed this with sour cream.