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Prep 20min
Total1hr5min
Ingredients6
Servings4
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Ingredients
1
lb. lean ground beef
2
cups water
1
cup frozen corn
2
teaspoons chili powder
1
(14.5-oz.) can stewed tomatoes, undrained
1
(6.8-oz.) pkg. rice and vermicelli mix with Spanish seasonings
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Steps
1
Heat oven to 375°F. Spray 2-quart casserole with nonstick cooking spray. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
2
Stir in all remaining ingredients including seasoning packet from rice; mix well. Bring to a boil. Spoon into sprayed casserole. Cover tightly.
3
Bake at 375°F. for 40 to 45 minutes or until rice is tender.
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Chili powder is a blend of dried chiles, garlic, oregano, salt, cumin, coriander and cloves. The aromatic seasoning is spicy-hot, but its flavor and color vary depending on the brand. Salt-free chili powder is also available.
Garnish this casserole with a sprinkling of shredded Cheddar cheese mixed with a dash of chili powder and oregano. The hot casserole will melt the cheese into a pretty topping.
Four South-of-the-Border Beef and Rice Wraps, roll flour tortillas around scoops of leftover casserole; serve them warm or cold.
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Nutrition Facts
Serving Size:1 1/2 Cups
Calories
470
Calories from Fat
150
Total Fat
17g
26%
Saturated Fat
6g
30%
Cholesterol
70mg
23%
Sodium
950mg
40%
Total Carbohydrate
51g
17%
Dietary Fiber
4g
16%
Sugars
5g
Protein
27g
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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