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Beef-Taco Rice With Refried Beans

Recipe Introduction


Cooking Light





List of Ingredients



• 4 cups water
  
• 1 cup chopped onion
  
• 1 cup chopped green pepper
  
• 1/4 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 1 (1.25-ounce) package taco seasoning, divided
  
• 4 cups uncooked instant rice
  
• 2 (8-ounce) cans no-salt-added tomato sauce
  
• 1 pound ground round
  
• Cooking spray
  
• 1 (16-ounce) can fat-free refried beans
  
• 1 (8-ounce) package preshredded reduced-fat Mexican blend or cheddar cheese
  






Instructions



1. Preheat oven to 350 degrees.
   
   
2. 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.
   
   
3. 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.
   
   
4. Spread half of the rice mixture in bottom of a 13 x 9-in baking dish coated with cooking spray. Spread beans evenly over rice mixture; top with beef mixture and half of cheese. Spread remaining rice mixture over cheese; top with remaining cheese. Bake at 350 degrees for 10 minutes or until cheese melts.
   
   
5. Yield: 10 servings (serving size: about 1 1/4 cups).
   
   
6. CALORIES 371 (18% from fat); FAT 7.5g (sat 3.6g, mono 2.5g, poly o.4g); PROTEIN 23.7g; CARB 51.2g; FIBER 3.8g; CHOL 42mg; IRON 4.4mg; SODIUM 696mg; CALC 221mg