Santa Fe Wild'n Corny Casserole

1 lb lean ground beef
1 cup chopped onion
1 pkg (16 oz) frozen corn, broccoli and sweet red peppers vegetable mixture
1 can (14-1/2 oz) clear beef broth
1 tsp salt
1 tsp ground cumin
1/2 tsp pepper
3 cups cooked wild rice
1 can (16 oz) whole peeled tomatoes, chopped
1 can (6 oz) tomato paste
1 1/2 cups (6 oz) shredded colby-jack cheese, divided

Preheat oven to 350°F. In large saucepan, brown beef and onion; drain. Add vegetables, broth and seasonings. Bring to a boil; cook 5 minutes. Stir in wild rice, tomatoes, tomato paste and 1 cup cheese. Place in greased 12x8-inch casserole. Top with remaining cheese. Cover; bake 30 minutes. Uncover; bake 10 minutes.

Recipe compliments of the Minnesota Cultivated Wild Rice Council