Mexican Casserole

Mexican Casserole

I came up with this recipe when I was dieting and looking for something that was simple, filling, low fat—and most of all, tasted good.

Recipe

• 1/2 cup cooked brown rice
• 1 11-ounce can sweet corn, drained
• 1 14 1/2-ounce can stewed tomatoes
• 1 4-ounce can green chilies, diced
• 1 16-ounce can pinto beans, drained
• 1/2 green pepper and 1/2 red pepper, chopped
• 1 garlic clove, chopped
• 1/2 medium onion, chopped
• 1 stalk celery, chopped
• 1/2 pound cooked lean ground beef
• 2 tablespoons chili powder
• Tabasco to taste (optional)
• Low fat shredded cheese
• Reduced fat sour cream (optional)

Preheat oven to 350 degrees. Mix all ingredients, except cheese and sour cream, and put in 9-by-13-inch casserole dish. Top with cheese. Bake about 10 minutes or until cheese is melted. When serving, top with reduced fat sour cream, if desired. Note: Vegetables will be crunchy.

Tips From Our Test Kitchen: Add salt, to taste. Try adding 1 1/2 teaspoons cumin as you brown the ground beef. Some may prefer sauteing vegetables before adding to the mixture.

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