Tex-Mex Taco Casserole

Amount	Measure	Ingredient -- Preparation Method
--------	------------	--------------------------------
3	cups	cooked rice
1	pound	ground beef, extra lean
4	ounces	green chilies -- drained & diced
110	ounces	Rotel Chunky Diced Tomatoes and Green Chilies -- drained and diced
11	ounces	corn with red and green peppers -- drained
1	medium	onion - chopped
2	cloves	garlic -- minced
1	tablespoon	chili powder
1/2	teaspoon	cumin
1/2	teaspoon	oregano
1/2	teaspoon	salt
1/4	teaspoon	hot pepper sauce
6	ounces	no salt added tomato paste
1	cup	red wine
16	ounces	fat-free refried beans
1	cup	tortilla chips -- broken
1	cup	cheddar cheese, low sodium -- shredded
1	tablespoon	olive oil

Add oil and heat large frying pan to medium. Cook ground beef and onions until the onions are soft and no pink remains in the beef.

Add tomatoes, garlic, corn, green chilies, tomato paste, hot sauce, chili powder, cumin, oregano, salt and red wine. Cook 15 to 20 minutes or until most of liquid is absorbed.

Add rice and beans, stirring to break up the beans. Mix thoroughly. Place in a 2 quart casserole. Top with tortilla chips and cheese. Bake in a 400°F oven for 15 to 20 minutes.

Makes 8 servings.

Per Serving: 575 Calories; 24g Fat (39.2% calories from fat); 23g Protein; 63g Carbohydrate; 5g Dietary Fiber; 53mg Cholesterol; 854mg Sodium. Exchanges: 3 1/2 Grain(Starch); 2 Lean Meat; 1 Vegetable; 3 1/2 Fat.