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Title: Cheesy Beef and Rice Casserole
Categories: Beef Blank
Yield: 8 Servings
| 1 | lb | Ground sirloin |
| 1 | c | Chopped onion |
| 1 | c | Chopped green bell pepper |
| 1/4 | c | Water |
| 1 | tb | Chili powder |
| 2 | ts | Ground cumin |
| 1 1/2 | ts | Sugar |
| 1/2 | ts | Dried oregano |
| 14 1/2 | oz | Diced tomatoes; undrained |
| 1 | cn | Chopped green chiles; (4.5 oz) drained |
| 4 | c | Cooked rice |
| 1 | c | Fat-free sour cream |
| 1/2 | c | Green onions; sliced |
| 1/4 | c | 1% low-fat milk |
| 2 | c | Fat-free cheddar cheese |
Preheat oven to 375 . 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 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
Posted to MM-Recipes Digest V4 #2
Recipe by: Cooking Light - April 1997
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