Tex-Mex Beef and Bean Bake

Be the first to
rate this recipe!
member ratings
Create a Recipe Makeover
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 205.7
  • Total Fat: 7.1 g
  • Cholesterol: 28.8 mg
  • Sodium: 449.0 mg
  • Total Carbs: 20.9 g
  • Dietary Fiber: 5.0 g
  • Protein: 15.1 g

View full nutritional breakdown of Tex-Mex Beef and Bean Bake calories by ingredient
Submitted by:

Introduction

Quick and Easy Party Favorite! Quick and Easy Party Favorite!
Number of Servings: 12

Ingredients

    1 cup dry rice
    2 cups water (or low sodium chicken broth)
    1 lb lean ground sirloin (90/10)
    1 package taco seasoning (low sodium)
    1 can black beans, drained and rinsed
    1 can red kidney beans, drained and rinsed
    1 can corn (or Mexicorn), drained
    1 can Rotel tomatoes (tomatoes with green chiles), 1/2 drained
    1 cup cheese, separated into 3/4 cup and 1/4 cup

Directions

Prepare rice according to pacakage direction (1 cup rice to 2 cups liquid, on stovetop for 18 minutes).

Brown sirloin, prepare with taco seasoning according to package direction. (Just a side note- You may not have to drain it because there is not a lot of fat (if any) to drain off.)

Mix black beans, kidney beans, corn, and tomatoes in large bowl. Add rice, and seasoned meat with sauce. Mix in 3/4 cup cheese. Pour into casserole dish of choice. Top with remaining cheese. Cook in 350 degree oven for approximately 20 minutes, until beans are heated through and cheese on top is melted. Enjoy!

Number of Servings: 12

Recipe submitted by SparkPeople user ONESHORTINDIAN.

Rate This Recipe