Cheesy Beef-and-Rice Casserole

[Mel-icious]

I made this the other night for dinner {using brown rice} and it was really good! You could easily subb ground turkey or chicken for the beef if beef isn't your thang.

I had a problem with too much liquid, I should of boiled it down so there wasn't any, or poured it out before putting it on the rice mixture, it diluted the creamy texture and taste a bit. So my suggestion for anyone making this, make sure there isn't alot of liquid in the beef mixture before laying it on the rice. I also cooked the rice earlier in the day, so I reheated it before mixing it with the milk and sour cream, I then put it in the oven to heat up a bit before laying the beef/cheese on top, about 10 minutes.

BTW.......for those wondering, when it says: Preheat oven to 375&176;. I think that is to mean 375 degrees and who ever typed this up was trying to do the degree sign.
* Exported from MasterCook *

Cheesy Beef-and-Rice Casserole

Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories :

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
INGREDIENTS:
1/2 pound ground round
1 cup chopped onion
1 cup chopped green bell pepper
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 can diced tomatoes -- (14.5-ounce)
undrained
1 can chopped green chiles -- (4.5-ounce) drained
3 cups cooked long-grain rice
1 cup fat-free sour cream
1/2 cup sliced green onions
1/4 cup skim milk
3/4 cup reduced-fat sharp cheddar cheese -- (3 ounces)


INSTRUCTIONS:
Prep Time: 30 minutes
Cooking Time: 30 minutes

Preheat oven to 375&176;.

Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); 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&176; for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
{mine was in a total of 15 minutes and plenty hot}


YIELD:
4 servings (serving size: 1-1/4 cups)

Description:
"Cooking Light"

[Deana]

oh, this sounds great. Going on next week's meal plan for sure!

[Csara]

yum, that does look good. will definitely go in my "must try" list.

[Deana]

yummy - made this last night and it was great! Easy too - I was able to assemble it in the mid afternoon and pop it in the oven right before dinner. I think next time I might use 2 cans of rotel in place of the tomato & chilles for a little bit more zip.

[CC21]

I made this last night and it was DELISH!! I loved the sour cream in the rice.

I only made a couple of changes. I used red onion, finely chopped, instead of green onion in the rice. I didn't add as much cumin either, DH doesn't care for it that much.

Definitely a keeper!

[Csara]

hey, thanks for bringing this back up. i never would have even noticed it otherwise, but i made it tonight due to your review. it was very good, but we were out of onions, so i definitely tasted the difference. we ended up putting some pickled jalapenos in there just for an extra kick and it was very spicy, but gooooooood!!