Cinco de Mayo may be over, but we can’t get enough of our favorite Mexican dishes. There are three fabulous reasons to celebrate this Mexican Casserole:
1. Because it takes 8 hour to cook, we can throw the ingredients in the slow cooker before work and return home at the end of the day to a finished meal. No need to stop by the house on our lunch breaks just to turn on the slow cooker.
2. Though sour cream, refried beans and guacamole are absolutely heavenly, they sure add extra calories to a meal. This recipe – fixed lightly but with plenty of flavor – means we don’t feel as guilty when going for seconds…or thirds…or…
3. This casserole is so delicious we wish Cinco de Mayo came twice a year!
Fix-It and Forget-It Lightly, page 178
Makes 8 servings
Ideal slow cooker size: 4- or 5-quart
1 lb. extra-lean ground beef
1 medium-sized onion, chopped
1 small green bell pepper, chopped
16-oz. can kidney beans, rinsed and drained
14-½ oz. can diced tomatoes, undrained
8-oz. can tomato sauce
¼ cup water
1 envelope reduced-sodium taco seasoning
1 Tbsp. chili powder
1⅓ cups instant rice, uncooked
1 cup low-fat cheddar cheese
1. Brown ground beef and onion in nonstick skillet.
2. Combine all ingredients in slow cooker except rice and cheese.
3. Cook on low 8-9 hours.
4. Stir in rice, cover, and cook until tender.
5. Sprinkle with cheese. Cover and cook until cheese is melted. Serve.
Per Serving: 270 calories (60 calories from fat), 7g total fat (3g saturated, 0g trans), 25mg cholesterol, 820mg sodium, 32g total carbohydrate (5g fiber, 3g sugar) 21g protein, 25%DV vitamin A, 20%DV vitamin C, 15%DV calcium, 20%DV iron.