Mexican Casserole 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.