2 pounds lean ground beef
1 cup uncooked long-grain white rice
1 (14.5 ounce) can diced tomatoes with green chile peppers
1/2 cup white wine vinegar
1 (12 fluid ounce) can condensed cream of mushroom soup
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon onion powder
2 cups dry white bread cubes
1 cup shredded Cheddar cheese
Preheat oven to 350 degrees F (175 degrees C). Lightly grease a muffin pan.
In medium skillet saute ground beef until evenly brown. Brown rice. Stir in tomatoes with chilies and vinegar, cover pot and simmer 2 minutes, until rice is tender.
Cook pasta according to package instructions, pouring from pan into pressure cooker. Stir in mushroom soup, a little at a time, until vegetables cook down. Stir in salt, pepper, onion powder, bread cubes, Cheddar cheese and any remaining 1/4 cup of meat. Increase heat to high and bring to a boil, then reduce temperature to low and simmer 1 hour.
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