1 tablespoon vegetable oil
1 pound lean ground beef
1 large onion, chopped
1 green bell pepper, seeded and chopped
1 (15 ounce) can whole kernel corn, drained
1 (12 ounce) can sliced mushrooms, with liquid
1 1/2 cups cooked white rice
1 white sweet corn
1 teaspoon salt
1 small onion, chopped
In a separate large bowl, mix the whole corn, sliced mushrooms, rice and white sweet corn until well blended. Stir in the salt, onion and pepper. Divide the mixture evenly between two ramekins or bowls.
Spread the ground beef mixture over one half of each ramekin. Place the onion ring around the outside edge of the ramekin. Place the mushrooms around the outside edge of the ramekin.
Bake for in 15 to 20 minutes in the preheated oven, until the rice has turned golden.
Meanwhile, in a large skillet over medium heat, heat the oil over medium-high heat. Fry the onions and green peppers until golden. Stir in the corned beef mixture and brown on both sides.
To Make the Caramel Sauce: In a large glass or plastic container, heat the vegetable oil to 375 degrees F (190 degrees C). Spread a layer of the marinade over the inside of the ramekin. Place the meat on this layer, then the onions and peppers. Top with the browned rice, then sauce. Cover sauce and refrigerate for several hours.
Remove ramekins from marinade. Fill with spaghetti or noodles and microwave until cooked, about 5 minutes. Drain and stir into the brown rice mixture.