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Gaucho Casserole

By: Dianne Hennis

"'When our daughters graduated from college, my husband and I made recipe books for their closest friends,' says Dianne Hennis of King George, Virginia. 'This dish was a big hit.'"

Rate/Review | Read Reviews (13)

Prep Time:
5 Min

Cook Time:
25 Min

Ready In:
30 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

Ingredients

1 pound lean ground beef
1 medium onion, chopped
1 small green pepper, chopped
1 (16 ounce) can kidney beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 (8 ounce) can tomato sauce
1/4 cup water
1 (1.25 ounce) package reduced sodium taco seasoning
1 teaspoon chili powder
1 1/3 cups uncooked instant rice
1 cup shredded reduced-fat Mexican cheese blend

Directions

Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper; mix well. Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with nonstick cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for 1-2 minutes or until cheese is melted.

Footnotes

This recipe was tested with an 850-watt microwave.
Nutritional Analysis: One serving (1 cup) equals 304 calories, 9 g fat (4 g saturated fat), 31 mg cholesterol, 670 mg sodium, 49 g carbohydrate, 7 g fiber, 22 g protein. Diabetic Exchanges: 2 starch, 2 lean meat, 1 vegetable, 1/2 fat.