Taco Rice Casserole

Description
Makes 6 servings.(6-1/2 cups)

Ingredients

 * 1 pound lean ground beef
 * 1 1-1/4-ounce package taco seasoning mix
 * 1 teaspoon salt
 * 1 10-3/4-ounce can condensed tomato soup
 * 1/2 of a 10-ounce can tomatoes and green chiles, about 2/3 cup
 * 3 cups cooked rice
 * 1 8-ounce can whole kernel corn, drained
 * 1/2 pound pasteurized process American cheese, cubed (2 cups)
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 eggs, beaten
 * 1 1/2 cups cottage cheese
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided
 * 2 tablespoons grated Parmesan cheese
 * 2 cups grated Cheddar cheese, divided

Directions
Cook beef in large skillet until meat is no longer pink, stirring to crumble. Drain off fat. Add taco seasoning, salt, soup and tomatoes and green chiles. Cook, stirring, 2 to 3 minutes to blend flavors. Add rice, corn and cheese. Heat until mixture is hot and cheese melts.