Recipe by Cooking Light magazine
"Serve this casserole with either a fruit or green salad and dinner rolls. The beef mixture could also be used as a filling for burritos."
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chopped green bell pepper
1 1/2 teaspoons
1 (14.5 ounce) can
diced tomatoes, undrained
1 (4.5 ounce) can
chopped green chiles, drained
cooked long-grain rice
fat-free sour cream
sliced green onions
reduced-fat Cheddar cheese
This recipe was good but something was missing. I added just a little salt & that made it much better. As with most casseroles, it's even better the next day.
I did everything that this recipe told me to do and, well, let's just say that we had to go out for dinner because of the results.
This was easy and delicious! The leftovers are great in tortillas as burritos.
This was an easy, wonderful recipe that even my husband enjoyed!
My fiance and I both loved this. I used 1 lb of ground beef, canned tomatoes with jalapeno; also used 1 1/2 tbl of chili powder, 2 1/2 tsp
of cumin, 1/4 tsp of garlic powder, 1/2 teaspoon of dried cilantro. Everthing else i kept the same. I highly recomend this recipe; tastes great and is some what healthy.
I used leftover chili in this recipe and just added the rice, sour cream, and cheese. It was really easy and quick that way. Very good.
So uniquely flavorful and beautiful colors. My husband loved it! I used cinnamon instead of cumin.
This dish wanted to be spicy but didn't quite make it. It was good, but the rice added a bland flavor to it. I'm going to make it again using Mexican rice and see how that works. I think it just needs a little extra kick!
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