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    Beef: 8 pt. Mexican Casserole


    Source of Recipe


    WW Quick, Light and Healthy Cookbook

    List of Ingredients




    1 pound ground round
    1/2 cup chopped onion (about 1/2 med. onion)
    2 cloves garlic, minced
    3 cups cooked rice (cooked without salt or fat)
    1/4 cup sliced ripe olives
    2 TBS. chopped fresh cilantro
    1 (28 oz) can tomatoes, undrained and chopped
    1 (4 1/2oz) can chopped green chiles,undrained
    1 (1 1/4oz) package 40%-less-sodium taco seasoning mix
    Cooking spray
    3/4 cup (3oz) reduced-fat Monterey Jack cheese

    Recipe



    Cook first 3 ingreds. in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingreds. Bring to a boil; reduce heat, and simmer, uncovered, 10 mins. Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350¼ for 30 mins. or until thoroughly heated. Sprinkle with cheese, and bake 5 additional mins. or until cheese melts.

    Yields: 6 servings

    Shared by: Legacy71

 

 

 

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