Mexican Casserole

Name: Mexican Casserole Recipe
Prep time: PTM
Cook time: PTM
Total time: PTM
Yield: 8
Ingredients: 1 lb extra-lean ground beef; 1/2 medium sized onion chopped; 1 small green pepper chopped; 16-oz can white kidney beans rinsed and drained; 14 1/2 oz-can diced tomatoes undrained; 8-oz can tomato sauce; 1/4 cup water; 1 enevelope reduced-sodium taco seasoning; 1 Tbsp chili powder; 1 1/3 cups instant brown rice uncooked; 1 cup fat-free cheddar cheese

(4)

Number of Servings: 8

Ingredients

1 lb extra-lean ground beef1/2 medium sized onion, chopped1 small green pepper, chopped16-oz can white kidney beans, rinsed and drained14 1/2 oz-can diced tomatoes, undrained8-oz can tomato sauce1/4 cup water1 enevelope reduced-sodium taco seasoning1 Tbsp chili powder1 1/3 cups instant brown rice, uncooked1 cup fat-free cheddar cheese

Directions

1. Brown ground beef and onion in nonstick skillet
2. Combine all ingredients in slow cooker except rice and cheese.
3. Cook on low 8-9 hours.
4. Stir in rice, cover, and cook until tender.
5. Sprinkle with cheese. Cover and cook until cheese is melted. Serve

Number of Servings: 8

Recipe submitted by SparkPeople user MKNIOLA.

Servings Per Recipe: 8

Nutritional Info Amount Per Serving

Calories: 216.0
Total Fat: 6.5 g
Cholesterol: 38.3 mg
Sodium: 470.1 mg
Total Carbs: 20.6 g
Dietary Fiber: 5.4 g
Protein: 19.6 g

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Member Reviews

AMYA92647
My kids loved it and had seconds. I will definitely make it again. - 4/3/08
DSHRBURR4
Great dish - 3/2/08
KENDRAG
I ended up cooking the rice for about 6-7minutes and it turned out great.
Great if your looking for a fast and healthy meal! - 10/5/07
GINAKINA
I've made this also...got it from Fix it and Forget it Lightly. - 4/26/07
DPOULSEN21
I absolutely love this - was surprised how much flavor it had after adding the cheese. Cooking it in the slow cooker allows the flavors to meld together perfectly. - 4/23/07
TREELUVR87
This was pretty delicious. I made it on the stove top at home after work since I didn't have time to prep it in the slow cooker before - just cooked the rice separately, let it all boil then simmer for about 20 minutes, added the cheese and stirred for about five minutes. Needed more cheese though. - 4/12/07