Cheesy beef and rice casserole
8 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Ground sirloin |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped green bell pepper |
| ¼ | cup | Water |
| 1 | tablespoon | Chili powder |
| 2 | teaspoons | Ground cumin |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Dried oregano |
| 14½ | ounce | Diced tomatoes; undrained |
| 1 | can | Chopped green chiles; (4.5 oz) drained |
| 4 | cups | Cooked rice |
| 1 | cup | Fat-free sour cream |
| ½ | cup | Green onions; sliced |
| ¼ | cup | 1% low-fat milk |
| 2 | cups | Fat-free cheddar cheese |
Directions
Preheat oven to 375=83. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble.
Drain fat. Add water and next 6 ingredients (water through chilies); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
Combine the rice, sour cream, sliced green onions and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375=83 for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving. Per serving: 372 Calories; 11g Fat (26% calories from fat); 24g Protein; 42g Carbohydrate; 50mg Cholesterol; 323mg Sodium Recipe by: Cooking Light - April 1997 Posted to Digest eat-lf.v097.n189 by <ebburtis@...> on Jul 27, 97