Mexican Beef & Rice Recipe

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Ready in: < 30 minutes
recipe difficulty 3/5

Difficulty: 3 (1=easiest :: hardest=5)

Serves/Makes: 2

Ingredients:
1/2 pound boneless beef sirloin steak, cut into 3/4-inch cubes
1/2 cup chopped onion
2 tablespoons low-sodium taco seasoning mix
1 1/2 cup uncooked instant rice
2 1/2 cups water
1 cup drained canned red kidney beans, rinsed
2 medium tomato, chopped
1/4 cup shredded reduced-fat Cheddar cheese
1/4 teaspoon chili powder

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Directions:

Heat oven to 350 degrees.

Spray medium nonstick skillet with cooking spray. Heat over medium-high heat until hot.

Add beef and onion; cook and stir 3 to 4 minutes or until browned. Add seasoning mix, rice and water; mix well. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Remove skillet from heat; stir in kidney beans and tomato.

Divide mixture evenly into 2 ungreased 2-cup individual casseroles. Top each with cheese; sprinkle with chili powder. Bake at 350 degrees for 10 to 15 minutes or until casseroles are thoroughly heated and cheese is melted.

Calories...310 Fat...5 g Carbs...47 g Protein...19 g Sodium...450 mg Fiber...2.3 g

This recipe from CDKitchen for Mexican Beef & Rice serves/makes 2

Recipe ID: 6924

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