Wednesday, April 15, 2009

Mexican Bean Casserole

1 lb ground beef
2 tsp minced onion
1/4 c chopped green pepper
1 taco seasoning mix
2 c cooked rice
2 cans tomato sauce
2 cans kidney beans, drained and rinsed
8 oz sour cream
grated cheese
1 can olives, optional
tortilla chips

Brown ground beef, onion, and green pepper. Drain fat. Add taco mix and water. Cook rice. Add to meat mixture: tomato sauce, kidney beans, cooked rice, and olives (save enough to put on top). Put in 9x13 pan. Spread on sour cream and cheese and garnish with olives. Line pan with tortilla chips. Bake at 350 for 30 minutes or until bubbly. Serve with tortilla chips.

Healthier version:
Use only 1/2 lb ground beef and only 2 oz grated cheddar cheese. Calories with substitutions is 227 for 1/12th of casserole (not including tortilla chips).

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