4 slices oscar mayer bacon cut into 1/2-inch pieces
15 oz tomato sauce canned
1.5 cups four cheese shredded with a touch of philadelphia mexican style kraft
4 cups rice long-grain white cooked
10 oz regular corn frozen
2 cloves garlic minced
1 bell pepper green chopped
1 onion chopped
0.8 cup taco bellâ® & chunky salsa thick
1.5 lb shrimp cleaned cooked
Equipment
frying pan
paper towels
oven
baking pan
aluminum foil
slotted spoon
Directions
Cook and stir bacon in large skillet on medium heat until crisp.
Remove bacon from skillet with slotted spoon, reserving 2 Tbsp. drippings in skillet; drain bacon on paper towels.
Add onions, peppers and garlic to reserved drippings; cook and stir 5 min. or until crisp-tender. Stir in tomato sauce and salsa; simmer 2 min., stirring occasionally. Stir in shrimp and corn; simmer 2 min. Stir in bacon.
Spoon rice into 13x9-inch baking dish sprayed with cooking spray; top with shrimp mixture and cheese. Cover with foil. Refrigerate up to 24 hours.
Heat oven to 375F.
Bake casserole, covered, 35 min. or until heated through, uncovering after 20 min.
