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Mexican Casserole
Ditch your old nachos for this healthier option.
Yield: Serves 6
Ingredients
- 1 lb. ground round (or 1 lb. skinless, boneless chicken breasts)
- 1/2 cup chopped 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 low-sodium taco seasoning mix
- Cooking spray
- 3/4 cup reduced-fat Monterey jack cheese
Instructions
- 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, for 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 F for 30 minutes or until thoroughly heated
- Sprinkle with cheese, and bake 5 additional minutes or until cheese melts
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family really enjoyed this meal.
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Great! Very filling! Serve with lettuce, lite sour cream, and a whole grain tortilla! Very easy to make. I used brown rice and pepper jack cheese. Enjoy!!
