Mexican Casserole with Brown Rice

By prairiemama

" I came up with this recipe when I was dieting and look
ing for something that was simple, filling, low fat-and
most of all, tasted good" Karen Burmesh

Ingredients

• 1/2 cup cooked brown rice
• 1 (11-ounce) can sweet corn, drained
• 1 (14 1/2-ounce) can stewed tomatoes
• 1 (4-ounce) can green chilies, diced
• 1 (16-ounce) can pinto beans, drained
• 1/2 green bell pepper, chopped
• 1/2 red bell pepper, chopped
• 1 garlic clove, chopped
• 1/2 medium onion, chopped
• 1 stalk celery, chopped
• 1/2 pound lean ground beef, cooked and drained
• 2 tablespoons chili powder
• Tabasco to taste (optional)
• 1/2 cup low-fat shredded cheese
• Reduced-fat sour cream (optional)

Details

Servings 8
Adapted from americanprofile.com

Preparation

Step 1

Instructions

Preheat oven to 350F.

Mix all ingredients, except cheese and sour cream, and place in a 13 x 9-inch casserole dish.

Top with cheese. Bake about 10 minutes or until cheese is melted.

When serving, top with reduced-fat sour cream, if desired. Note: Vegetables will be crunchy.

Tips From Our Test Kitchen: Add salt, to taste. Try adding 1 1/2 teaspoons cumin as you brown the ground beef. Some may prefer sauteing vegetables before adding to the mixture.