Mexican Beef and Rice

  • Prep 25 min
  • Total 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

Steps

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  • 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.

Notes









Tips

 

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
340
Calories from Fat
45
% Daily Value
Total Fat
5g
8%
Saturated Fat
2g
10%
Cholesterol
35mg
12%
Sodium
470mg
20%
Total Carbohydrate
52g
17%
Dietary Fiber
6g
24%
Sugars
4g
Protein
21g
% Daily Value*:
Vitamin A
15%
15%
Vitamin C
15%
15%
Calcium
10%
10%
Iron
25%
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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