Brown ground meat in a large skillet.

Season the meat with Tony Chacheres Creole seasoning.

Add chopped onion, green pepper, and celery to the skillet with the meat.

Cook until vegetables are softened.

Drain any excess fat from the skillet.

Transfer the meat and vegetable mixture to a casserole dish.

Stir in the remaining ingredients: cabbage, raw rice, Ro-Tel tomatoes, cream of mushroom soup, diced Velveeta cheese, and water.

Mix all ingredients well.

Cover the casserole dish with foil.

Bake in a preheated oven at 350°F (175°C) for 1 1/2 hours.

Check the rice for doneness during the last half hour of cooking.

If the casserole appears dry, add 1/2 cup of water and stir.

If desired, add more cheese to the top of the casserole during the last 15 minutes of baking.