Thursday, November 18, 2010

Mexican Rice Casserole

Recipe from For the Love of Cooking
Mexican Rice Casserole
Makes four servings

1 1/2 cups of white rice, prepared per instructions
1 tsp of olive oil
1 lb 96/4 ground beef
1/3 cup sweet yellow onion, diced
3 cloves of garlic, minced
1 tsp paprika
1 tsp chili powder
1 tsp dried cumin
1 tsp garlic powder
1 tsp dried oregano
½ tsp crushed red pepper flakes
Sea salt and pepper, to taste
1 15 oz can of black beans, drained and rinsed
1 15 oz can of tomato sauce
50 grams fresh mozzarella cheese, grated
1 large slicer tomato, sliced thickly
4 tbsp Fat Free Sour cream, divided
4 tbsp Salsa, divided

Preheat oven to 350 degrees. Prepare rice per instructions. While rice is cooking, heat olive oil in a large skillet over medium heat. Once the skillet is hot, add ground beef, making sure to break it up into crumbles. Cook beef for 3-4 minutes, then add the onion and all seasonings. Stir until well combined and cook for an additional 10 minutes. Add minced garlic and cook, stirring constantly for an additional 60 seconds. Add cooked rice, drained and rinsed black beans and tomato sauce to the beef and onion mixture. Mix ingredients thoroughly. Coat a large baking dish with cooking spray and pour mixture into the dish, spreading it evenly. Place tomato slices on top, then top with cheese. Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 7 minutes or until the cheese is melted. Remove from the oven and let sit for 5 minutes before slicing into 4 servings. Top each serving with one tbsp of salsa and one tbsp of sour cream.

Nutritional Information: 448 calories, 59 carbs, 8 fat grams and 33 protein grams.

Review: We LOVED it. Very good and flavorful! We even talked about taking the servings to 6 or 8 and stuffing the mix into tacos make burritos, or getting a bowl lined with lettuce and making a burrito bowl. I think I’ll take Pam’s advice and use spicy tomato sauce next time, but honestly, with ‘regular’ it was still fab!

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