Beef and Rice Fiesta Bake

By carvalhohm

Ingredients

• 1/2 pound lean ground beef
• Salt and freshly ground black pepper, to taste
• 1 cup chopped onion
• 1 cup chopped green bell pepper
• 1/2 cup water
• 2 (14.5 oz) cans diced tomatoes, undrained
• 2 (4.5 oz.) cans chopped green chiles, undrained
• 2 tablespoons chili powder
• 2 teaspoons ground cumin
• 1 1/2 teaspoons sugar
• 1 teaspoon dried oregano
• 4 cups cooked long-grain rice (cook per package directions)
• 1 cup fat-tree sour cream
• 1/2 cup sliced green onions, green parts only
• 1/2 cup skim milk
• 3/4 cup reduced-fat sharp cheddar cheese
• Cooking spray

Preparation

Step 1

Preheat oven to 375 degrees.

Season beef with salt and pepper Put beef, onion and bell pepper into large skillet set over medium-high heat Cook until meat is browned, breaking up any lumps with back of spoon Add water, diced tomatoes, green chiles, chili powder, cumin, sugar and oregano. Stir and bring mixture to a boil. Cover skillet, reduce heat to low and simmer for 10 minutes.

Uncover skillet and simmer mixture for 2 more minutes. Remove skillet from heat and set aside.

Combine rice, sour, cream, green onions and milk in bowl.

Coat 9x13-inch casserole dish with cooking spray, then spoon rice mixture into casserole dish Top with beef mixture, and sprinkle top with cheese Bake for 30 minutes or until heated through and cheese is bubbling on top.