| Cuisine: Mexican | Type: Casserole | Serves: |
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Source:
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Cooking Light/April 97 |
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Attributes:
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Comments:
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Can also be used as a burrito filling. |
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Serving Suggestions:
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Ingredients:
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1/2 lb. ground round 1 cup chopped onion 1 cup chopped green bell pepper 1/4 cup water 1 tbs. chili powder 2 tsp. ground cumin 1 1/2 tsp. sugar 1/2 tsp. dried oregano 1 (14.5 oz.) can diced tomatoes, undrained 1 (4.5 oz.) can chopped green chilies, drained 3 cups cooked rice 1 cup fat-free sour cream 1/2 cup sliced green onions 1/4 cup skim milk 3/4 reduced fat sharp Cheddar cheese |
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Instructions:
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1. Preheat oven to 375°F. 2. Cook first 3 ingredients in a large nonstick skillet over medium high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chilies); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer and additional 2 minutes. Remove from heat; set aside. 3. 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 heated through. Let stand 5 minutes before serving. |
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Related recipes:
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None |
2001-03-10