Cheesy Beef-and-Rice Casserole

recipe
This classic kid-friendly casserole recipe is a guaranteed crowd pleaser. It's comfort food at its finest.

Yield:

4 servings (serving size: 1 1/4 cups)

Recipe from

Nutritional Information

Calories 442
Caloriesfromfat 26 %
Fat 13 g
Satfat 6.8 g
Monofat 3.9 g
Polyfat 0.8 g
Protein 25.1 g
Carbohydrate 56.7 g
Fiber 3.9 g
Cholesterol 64 mg
Iron 5 mg
Sodium 394 mg
Calcium 290 mg

Ingredients

1/2 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, undrained
1 (4.5-ounce) can chopped green chiles, drained
3 cups cooked long-grain rice
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese

Preparation

Preheat oven to 375°.

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 chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.

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 thoroughly heated. Let stand 5 minutes before serving.

Note: The beef mixture could also be used as a filling for burritos.

Note:

April 1997
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