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Gaucho Casserole

 Gaucho Casserole
"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."
8 ServingsPrep/Total Time: 30 min.

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.

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Gaucho Casserole (continued)

Nutritional Facts: 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.