1 lb Ground sirloin
1 cup Chopped onion
1 cup Chopped green bell pepper
1/4 cup Water
1 tbsp Chili powder
2 tsp Ground cumin
1 1/2 tsp Sugar
1/2 tsp Dried oregano
14 1/2 oz Diced tomatoes, undrained
1 can Chopped green chiles, (4.5 oz) drained
4 cup Cooked rice
1 cup Fat-free sour cream
1/2 cup Green onions, sliced
1/4 cup 1% low-fat milk
2 cup Fat-free cheddar cheese
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Preheat oven to 375=83. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Drain fat. Add water and next 6 ingredients (water through chilies); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.
Combine the rice, sour cream, sliced green onions and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake at 375=83 for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Per serving: 372 Calories; 11g Fat (26% calories from fat); 24g Protein; 42g Carbohydrate; 50mg Cholesterol; 323mg Sodium
Recipe by: Cooking Light - April 1997 Posted to Digest eat-lf.v097.n189 by <ebburtis@ix.netcom.com> on Jul 27, 97
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