Mexican Casserole
1 pound ground round
1/2 cup chopped onion (about 1/2 med. onion)
2 cloves garlic, minced
3 cups cooked rice (cooked without salt or fat)
1/4 cup sliced ripe olives
2 TBS. chopped fresh cilantro
1 (28 oz) can tomatoes, undrained and chopped
1 (4 1/2 oz) can chopped green chiles, undrained
1 (1 1/4 oz) package 40%-less-sodium taco seasoning mix
Cooking spray
3/4 cup (3 oz) reduced-fat Monterey Jack cheese
Cook first 3 ingredients. in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingredients Bring to a boil; reduce heat, and simmer, uncovered, 10 minutes
Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight.
Bake casserole, uncovered, at 350° F. for 30 minutes or until thoroughly heated. Sprinkle with cheese, and bake 5 additional minutes or until cheese melts.
Yields: 6 servings
WW Points: 8 pt.
WW Quick, Light and Healthy Cookbook
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