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I made this last night for my family. My husband and I love green olives so I added 3/4 cups which almost made it a litle too salty so next time I'll cut down on the other salt. When it came time to add the rice, I realized I only had a 3/4 cup of white rice so I used brown rice for the remaining and it still turned out delicious. I left out the mushrooms because I didn't have them. I doubled the ground beef just because that is what I had. I also added a can of corn as mentioned in one of the other reviews. I think a can of black beans might also be a good addition. The taste reminded me of tamale pie. I served it with a green salad and cottage cheese in place of sour cream on top. Very good! Thanks for sharing!

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nancyj09 January 27, 2009

If you are a serious green olive fan, you'll love this recipe. We thought it was too salty, with all the olives in there. I might make it again, but with less olives and no seasoned salt.

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Ericadawn March 06, 2008

I was planning to freeze this for lunches so I made a few changes. I layered cooked white rice in the bottom of the container, then added the meat mixture, and topped with grated cheese. BF took this for lunch today & texted me "*****"! Thanks!

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WhoKnew? August 08, 2006

This dish was very good. I prepared close to as directed however made some changes to suit our tastes. As my SO is a vegetarian, this was made with meatless crumbles. Neither of us are fond of green olives, so black were substituted. Next time I think I will add a can of corn at the suggestion of my dear SO. Thanks so much for posting.

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smiles4u March 11, 2006

I enjoyed making this recipe very much. It was fast to make, little mess and a very satisfying family meal. I added some canned tomato to the broth and a sour cream garnish finished it off. My children have asked to add this to our menu rotation but please pass on the olives. I, however, loved the olives. The children will adapt.

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CanadianFarmgal December 14, 2005
Mexican Ground Beef and Cheese Baked Rice