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Mexican Beef and Rice

mexican beef and rice Entree Mexican
Mexican Beef and Rice
  • Prep 25 min
  • Total 40 min
  • Ingredients 9
  • Servings 4

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

November 1, 2018

Ingredients

1/2
lb. boneless beef sirloin steak, cut into 3/4-inch cubes
1/2
cup chopped onion
2
tablespoons 25% less sodium taco seasoning mix (from 1-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

Steps

Hide Images
  • 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 Facts

Serving Size: 1 Serving
Calories
360
Calories from Fat
45
% Daily Value
Total Fat
5g
7%
Saturated Fat
2g
9%
Trans Fat
0g
Cholesterol
35mg
12%
Sodium
410mg
17%
Potassium
540mg
15%
Total Carbohydrate
56g
19%
Dietary Fiber
6g
24%
Sugars
5g
Protein
23g
% Daily Value*:
Vitamin A
10%
10%
Vitamin C
8%
8%
Calcium
15%
15%
Iron
30%
30%
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1 1/2 Lean Meat; 0 High-Fat Meat; 0 Fat;
Carbohydrate Choice
4
*Percent Daily Values are based on a 2,000 calorie diet.

© 2018 ®/TM General Mills All Rights Reserved

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