Rating: 5 stars
2 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 0
  • 4 star values: 0
  • 5 star values: 2

"My wife and I like this dish even more a day or two after it's made. Dress up the top with grated cheese after it's been reheated." Ken Sissney, Aubrey, Texas

Recipe by Cooking Light July 2001

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Recipe Summary

Yield:
10 servings (serving size: about 1 1/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350°.

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  • Combine first 5 ingredients in a large saucepan; add half of the taco seasoning. Bring to a boil. Remove from heat. Stir in rice; cover and let stand for 5 minutes. Stir in tomato sauce.

  • Cook meat in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Drain; return meat to pan. Stir in remaining taco seasoning.

  • Spread half of rice mixture in bottom of a 13 x 9-inch baking dish coated with cooking spray. Spread beans evenly over rice mixture; top with beef mixture and half of cheese. Spread the remaining rice mixture over cheese; top with remaining cheese. Bake at 350° for 10 minutes or until the cheese melts.

Nutrition Facts

371 calories; calories from fat 18%; fat 7.5g; saturated fat 3.6g; mono fat 2.5g; poly fat 0.4g; protein 23.7g; carbohydrates 51.2g; fiber 3.8g; cholesterol 42mg; iron 4.4mg; sodium 696mg; calcium 221mg.
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