Mexican Casserole #2

By carvalhohm

Ingredients

• 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

Details

Servings 6
Adapted from angelfire.com

Preparation

Step 1

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 degrees for 30 minutes or until thoroughly heated.

Sprinkle with cheese, and bake 5 additional minutes or until cheese melts.

WW Points Plus: 8