Mexican Beef and Rice

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

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

Directions

  1. 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. 2 Add seasoning mix, rice and water; mix well. Bring to a boil. Reduce heat; cover and simmer 5 minutes.
  3. 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. 4 Bake at 350°F. for 10 to 15 minutes or until casseroles are thoroughly heated and cheese is melted.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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