1 lb lean ground beef
1/2 cup yellow onion, diced
8.5 oz canned corn
10.75 oz condensed tomato soup
1 cup 2% milk
1 tsp salt
1 tsp pepper
1/2 tbsp dehydrated minced onion
1/2 tbsp dried chives
2 1/2 cups cheddar cheese blend, shredded
Prepare the instant rice according to the directions on the package and set aside. In a large frying pan over medium-high heat fry up the ground beef with a dab of butter or margarine. While the beef is cooking add in the diced onions. Once the ground beef is fully cooked, drain the excess grease from the pan. Then reduce heat to medium and add in the corn, tomato soup, milk and cooked rice. Stir well. Add the salt, pepper, minced onion and dried chives. Stir well again. Allow the mixture to simmer for about ten minutes and then stir in 2 cups of the shredded cheddar. Sprinkle the remaining 1/2 cup of cheese on top and don't stir.