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
14 1/2	ounces	no-salt-added whole tomatoes -- drained & 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

Cook ground beef, onions and garlic in a large frying pan over medium heat until the onions are soft and no pink remains in the beef.
Per Serving (excluding unknown items):

Add tomatoes, 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: 563 Calories; 23g Fat (37.2% calories from fat); 23g Protein; 64g Carbohydrate; 6g Dietary Fiber; 53mg Cholesterol; 743mg Sodium. Exchanges: 3 1/2 Grain (Starch); 2 Lean Meat; 1 1/2 Vegetable; 3 Fat; 0 Other Carbohydrates.