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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 8 |
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When our daughters graduated from college, my husband and I made recipe books for their closest friends, says Dianne Hennis of King George, Virginia. This dish was a big hit. Ingredients:
1 pound ground beef |
1 medium onion, chopped |
1 small green pepper, chopped |
1 can (16 ounces) kidney beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 can (8 ounces) tomato sauce |
1/4 cup water |
1 envelope reduced-sodium taco seasoning |
1 teaspoon chili powder |
1-1/3 cups uncooked instant rice |
1 cup (4 ounces) shredded reduced-fat mexican cheese blend |
Directions:
1. Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
2. Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
3. Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted. Yield: 8 servings.
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