Gaucho Casserole
Light & Tasty
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"When our daughters graduated from college, my husband and I made recipe books for their closest friends," says Dianne Hennis of King George, Virginia. "This dish was a big hit."
SERVINGS: 8
CATEGORY: Lower Fat
METHOD: Microwave
TIME: Prep/Total Time: 30 min.
Ingredients:
- 1 pound lean ground beef
- 1 medium onion, chopped
- 1 small green pepper, chopped
- 1 can (16 ounces) kidney beans, rinsed and drained
- 1 can (14-1/2 ounces) diced tomatoes, undrained
- 1 can (8 ounces) tomato sauce
- 1/4 cup water
- 1 envelope reduced-sodium taco seasoning
- 1 teaspoon chili powder
- 1-1/3 cups uncooked instant rice
- 1 cup (4 ounces) shredded reduced-fat Mexican cheese blend
Directions:
Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted. Yield: 8 servings.