Mexican Beef and Rice

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

  • prep time 25 min
  • total time 40 min
  • ingredients 9
  • servings 4

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
  • 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.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    340
    (
    Calories from Fat
    45),
    % Daily Value
    Total Fat
    5g
    5%
    (Saturated Fat
    2g,
    2%
    ),
    Cholesterol
    35mg
    35%;
    Sodium
    470mg
    470%;
    Total Carbohydrate
    52g
    52%
    (Dietary Fiber
    6g
    6%
      Sugars
    4g
    4%
    ),
    Protein
    21g
    21%
    ;
    % Daily Value*:
    Vitamin A
    15%;
    Vitamin C
    15%;
    Calcium
    10%;
    Iron
    25%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1 1/2 Lean Meat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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