Mexican Beef and Rice

Mouth-watering beef and rice - perfect for a Mexican dinner that can be ready in just 40 minutes.

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Servings 4

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ingredients 9
Prep Time 25 min
Total Time 40 min

Ingredients

1/2: lb. boneless beef sirloin steak, cut into 3/4-inch cubes

1/2: cup chopped onion

2: tablespoons 40% less sodium taco seasoning mix (from 1 1/4-oz. pkg.)

1 1/2: cups uncooked instant rice

2 1/2: cups water

1: (15 1/2- or 15-oz.) can red kidney beans, drained, rinsed

2: medium tomatoes, chopped

1: oz. (1/4 cup) shredded reduced-fat Cheddar cheese

1/4: teaspoon chili powder

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Directions

1 Heat oven to 350°F. Spray large nonstick skillet with nonstick cooking spray. Heat over medium-high heat until hot. Add beef and onion; cook and stir 3 to 4 minutes or until browned.
2 Add seasoning mix, rice and water; mix well. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
3 Remove skillet from heat; stir in kidney beans and tomato. Divide mixture evenly into 4 ungreased 2-cup individual casseroles. Top each with cheese; sprinkle with chili powder.
4 Bake at 350°F. for 10 to 15 minutes or until casseroles are thoroughly heated and cheese is melted.