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South-of-the-Border Beef and Rice Bake

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South-of-the-Border Beef and Rice Bake
  • Prep Time 20 min
  • Total Time 1 hr 5 min
  • Servings 4
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Looking for a warm and filling baked recipe for dinner tonight? Then check out this South-of-the-Border style ground beef and vegetables made using Frozen Corn, in just over an hour!

Ingredients

1
lb. lean ground beef
2
cups water
1
cup frozen corn
2
teaspoons chili powder
1
(14.5-oz.) can stewed tomatoes, undrained
1
(6.8-oz.) pkg. rice and vermicelli mix with Spanish seasonings

Directions

  • 1 Heat oven to 375°F. Spray 2-quart casserole with nonstick cooking spray. Brown ground beef in large skillet over medium-high heat until thoroughly cooked, stirring frequently. Drain.
  • 2 Stir in all remaining ingredients including seasoning packet from rice; mix well. Bring to a boil. Spoon into sprayed casserole. Cover tightly.
  • 3 Bake at 375°F. for 40 to 45 minutes or until rice is tender.
Tips  

Chili powder is a blend of dried chiles, garlic, oregano, salt, cumin, coriander and cloves. The aromatic seasoning is spicy-hot, but its flavor and color vary depending on the brand. Salt-free chili powder is also available.

Garnish this casserole with a sprinkling of shredded Cheddar cheese mixed with a dash of chili powder and oregano. The hot casserole will melt the cheese into a pretty topping.

Four South-of-the-Border Beef and Rice Wraps, roll flour tortillas around scoops of leftover casserole; serve them warm or cold.

Nutrition Information 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 1/2 Cups
Calories
470
(
Calories from Fat
150
)
Daily Value
Total Fat
17g
26%
(
Saturated Fat
6g
30%
)
Cholesterol
70mg
23%
Sodium
950mg
40%
Total Carbohydrate
51g
17%
(
Dietary Fiber
4g
16%
,
Sugars
5g
)
Protein
27g
Daily Value*:
Vitamin A
25%
25%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
25%
25%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 1/2 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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