GREEN CHILI BURGER AND RICE CASSEROLE
Nutritional Info
- Servings Per Recipe: 6
- Amount Per Serving
- Calories: 447.8
- Total Fat: 18.0 g
- Cholesterol: 65.8 mg
- Sodium: 715.8 mg
- Total Carbs: 46.3 g
- Dietary Fiber: 3.6 g
- Protein: 25.5 g
View full nutritional breakdown of GREEN CHILI BURGER AND RICE CASSEROLE calories by ingredient
Number of Servings: 6
Ingredients
-
1/2 cup Onion, minced
2 cloves Garlic, minced
1 1/2 tsp Ground cumin, divided
1/2 tsp Salt
3/4 tsp Chili powder
1 lb Ground beef 93% lean
2 cans Mild, diced green chilis (4 oz)
3 1/2 cup Brown rice, cooked
1/2 pkg Cream cheese, light (cut into small cubes)
3/4 cup Pepper jack cheese, shredded
10 Tortilla chips, crushed
Tips
Top with avocado and hot sauce if desired.
You can prepare this casserole a day ahead, just add the cheese and tortilla chips before your're ready to bake.
Directions
Preheat oven to 400 F degrees .
Stir 1/2 tsp cumin and 3 tbsp of green chilis into prepared rice. Spray a 9 X 13-inch baking pan with nonstick spray. Spread the rice into bottom of baking pan. Scatter cubes of cream cheese over rice.
Heat a large nonstick skillet over medium heat. Add onion, garlic, remaining cumin, salt, chili powder, and ground beef, stirring constantly to break up meat and incorporate all ingredients. Cook for 5-6 minutes until onions are softened and beef is no longer pink.
Drain fat off by emptying beef and onions into a fine mesh strainer. Add the beef back to the pan and stir in remaining chilis.
Spread beef mixture evenly over rice & cream cheese. Top with pepper jack cheese, the top with crushed tortilla chips. Bake for 10-12 minutes until cheese is bubbling.
Serving Size: 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SGVEACH.
Stir 1/2 tsp cumin and 3 tbsp of green chilis into prepared rice. Spray a 9 X 13-inch baking pan with nonstick spray. Spread the rice into bottom of baking pan. Scatter cubes of cream cheese over rice.
Heat a large nonstick skillet over medium heat. Add onion, garlic, remaining cumin, salt, chili powder, and ground beef, stirring constantly to break up meat and incorporate all ingredients. Cook for 5-6 minutes until onions are softened and beef is no longer pink.
Drain fat off by emptying beef and onions into a fine mesh strainer. Add the beef back to the pan and stir in remaining chilis.
Spread beef mixture evenly over rice & cream cheese. Top with pepper jack cheese, the top with crushed tortilla chips. Bake for 10-12 minutes until cheese is bubbling.
Serving Size: 8 servings
Number of Servings: 6
Recipe submitted by SparkPeople user SGVEACH.