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
ounces  no salt added tomato paste
cup  red wine
16  ounces  fat-free refried beans
cup  tortilla chips -- broken
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 400F 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.

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