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Gaucho Casserole Recipe

Gaucho Casserole Recipe photo by Taste of Home

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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."

This recipe is:

Healthy

Quick

Diabetic Friendly

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Gaucho Casserole Recipe

Prep/Total Time: 30 min.

Yield: 8 Servings

5 25 30

Ingredients

1 pound lean ground beef (90% lean)
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. 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.

Editor's Note: This recipe was tested in a 1,100-watt microwave.

Nutritional Analysis: One serving (1 cup) equals 304 calories, 9 g fat (4 g saturated fat), 31 mg cholesterol, 670 mg sodium, 49 g carbohydrate, 7 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.

Originally published as Gaucho Casserole in Light & Tasty October/November 2002, p65

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Gaucho Casserole

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Reviewed on Feb. 17, 2013 by mehalv

This was a solid recipe that my husband and I liked. I did all steps in a skillet on the stove top.

Reviewed on May. 25, 2012 by Fairy1004

It was tasty, but I had to use more H2O and then had to bake it for 30 mins to allow the rice to cook. I also used pinto beans instead of kidney beans.