 |
Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 4 |
|
Adapted from Melodie . You can substitue real Cheddar for the low-fat, if you are not calorie conscious. You can also garnish with chopped cilantro and sour cream (full- or non-fat), if you like. It's even better the next day (so I'm tagging it OAMC/Make-ahead). Ingredients:
1 lb 90% lean ground beef |
1/2 cup finely chopped onion |
1/4 cup chopped green bell pepper |
1 (28 ounce) can canned diced tomatoes, with juices |
1 cup water |
3/4 cup uncooked long grain rice |
1/2 cup salsa, heat to your taste |
1 teaspoon salt |
1/2 teaspoon brown sugar |
1/2 teaspoon ground cumin |
1/4 teaspoon chili powder |
1/2 teaspoon worcestershire sauce |
1 pinch ground black pepper |
1/2 cup shredded low-fat cheddar cheese |
Directions:
1. Preheat oven to 375 degrees F (190 degrees C).
2. Brown the ground beef in a 2 qt oven- and range-safe Dutch oven, over medium-high heat. Drain excess fat.
3. Stir in the onion, green bell pepper, tomatoes, water, rice, salsa, salt, brown sugar, cumin, chili powder, Worcestershire sauce and ground black pepper.
4. Bring to a boil, then reduce to low and let simmer for about 30 minutes. Do not lift the lid for at least the first 20 minutes.
5. Sprinkle with the shredded Cheddar cheese, and bake for 10 to 15 minutes, or until cheese is melted and bubbly.
|
|