Beef and Rice Fiesta Bake

Name: Beef and Rice Fiesta Bake
Yield: makes 6 to 8 servings
Ingredients: Cooking spray; 1/2 pound lean ground beef; Salt and freshly ground black pepper; 1 cup chopped onion; 1 cup chopped green bell pepper; 1/2 cup water; 2 (14 1/2-ounce) cans diced tomatoes; 2 (4 1/2-ounce) cans chopped green chiles; 2 tablespoons chili powder; 2 teaspoons ground cumin; 1 1/2 teaspoons sugar; 1 teaspoon dried oregano; 4 cups cooked long-grain rice (see page 195); 1 cup fat-free sour cream; 1/2 cup sliced green onions, green parts only; 1/2 cup skim milk; 3 ounces reduced-fat sharp Cheddar cheese, grated (3/4 cup)

December 9, 2011

Say no to grapefruit diets, and yes to feeling satisfied. Similar to a burrito filling, this casserole boasts a creamy rice mixture made with low-fat sour cream and green onions, all covered in a spicy meat sauce and topped with reduced-fat Cheddar. Round out a healthy dinner by serving this dish with either a fruit or green salad and dinner rolls. It’s also perfect to use as a filling for whole wheat or corn tortillas.

Recipe information

Yield
makes 6 to 8 servings

Ingredients

Cooking spray

1/2 pound lean ground beef

Salt and freshly ground black pepper

1 cup chopped onion

1 cup chopped green bell pepper

1/2 cup water

2 (14 1/2-ounce) cans diced tomatoes

2 (4 1/2-ounce) cans chopped green chiles

2 tablespoons chili powder

2 teaspoons ground cumin

1 1/2 teaspoons sugar

1 teaspoon dried oregano

4 cups cooked long-grain rice (see page 195)

1 cup fat-free sour cream

1/2 cup sliced green onions, green parts only

1/2 cup skim milk

3 ounces reduced-fat sharp Cheddar cheese, grated (3/4 cup)

Preparation

Step 1
Preheat the oven to 375°F. Coat a 9 x 13-inch casserole dish with cooking spray.
Step 2
Season the beef with salt and pepper. Put the beef, onion, and bell pepper into a large skillet set over medium-high heat. Cook, breaking up any lumps with the back of a spoon, until the meat is browned, about 8 minutes. Add the water, diced tomatoes, green chiles, chili powder, cumin, sugar, and oregano. Stir and bring the mixture to a boil. Cover the skillet, reduce the heat to low, and simmer for 10 minutes. Uncover the skillet and simmer the mixture for 2 more minutes. Remove the skillet from the heat, and set aside.
Step 3
Combine the rice, sour cream, green onions, and milk in a bowl. Spoon the rice mixture into the prepared casserole dish. Top with the beef mixture and sprinkle the top with the cheese. Bake for 30 minutes or until heated through and the cheese on top is bubbling.
note
Step 4
Great for freezing! See our Freezer Tips on pages 23–27.

From The Casserole Queens Cookbook by Crystal Cook & Sandy Pollock. Copyright © 2011 by Crystal Cook and Sandy Pollock; Food photographs copyright © 2011 by Ben Fink. Published by Clarkson Potter/Publishers. Crystal Cook and Sandy Pollock, the Casserole Queens, have been delivering casseroles in Austin, Texas, since 2006; they also teach cooking classes at Whole Foods stores in the area. They have been featured on Food Network's Throwdown! with Bobby Flay and Bobby Flay Radio on Sirius XM, as well as on television news and radio talk shows.

TagsCasserole Tex-Mex American Ground Beef Beef Meat Chile Vegetable Canned Tomato Tomato Rice Rice & Grains Main Dinner Gluten Free Nut Free Make Ahead Oven Bake Cookbooks

Recipe information

Ingredients

Preparation

Step 1

Step 2

Step 3

note

Step 4

Recipe notes