Tuesday, March 1, 2011
We aren't huge casserole lovers at our house but sometimes it's nice to be able to just put it in the oven and walk away for a while. This was pretty darned tasty and is just as good warmed up for lunch the next day. The only thing I would do differently next time is add more rice. Both of my kids wanted a bigger rice to meat ratio but were pleased overall with the taste. You could definitely spice things up with Tabasco or a diced jalapeno but it was good as written too. I will admit that I didn't measure the cheese so the pictured dish probably has more cheese than the nutritional information suggests...in the interest of full disclosure and all.
Adapted from Taste of Home
6 large servings
1 lb lean ground beef
1 1/2 cups chopped onion
1/2 cup chopped green pepper
1 garlic clove, minced
1 tsp chili powder
1/2 tsp salt
1 can (16 oz) kidney beans, rinsed and drained
1 can (14.5 oz) tomatoes with green chilies, undrained
1 cup water
2/3 cup uncooked long grain rice
1/3 cup sliced olives
1/2 cup shredded reduced-fat cheese
In a large skillet coated with cooking spray, cook the ground beef, onions, and green pepper over medium heat untilo meat is no longer pink and vegetables are tender. Add garlic; cook 1 minute longer; drain. Sprinkle with chili powder and salt. Stir in the beans, tomatoes, water, rice and olives.
Transfer to a 13x9 baking dish coated with cooking spray. Cover and bake at 375 for 1 hour or until rice is tender. Uncover; sprinkle with cheddar cheese. Bake 5 minutes longer or until cheese is melted.
Cal 348; Fat 10g.; Carb 41g.; Fiber 9g.; Protein 24 g.;