Beef and Bean Casserole


3 cups cooked rice
1 1/2 pounds ground beef, extra lean
4 ounces green chiles -- drained and diced
14 1/2 ounces no-salt-added whole tomatoes -- drained and diced
11 ounces Mexican style corn, serving -- drained
1 medium onion -- chopped
2 cloves garlic -- minced
1 tablespoon chili powder
1/2 teaspoon cumin
1/2 teaspoon oregano
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 1/2 cups low sodium cheddar cheese -- 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. 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 degree F oven for 15 to 20 minutes.

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