Ingredients
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1 lb lean ground beef
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1 medium onion, chopped
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1 small green pepper, chopped
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1 (16 ounce) can kidney beans, rinsed and drained
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1 (14 1/2 ounce) can diced tomatoes, undrained
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1 (8 ounce) can tomato sauce
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1/4 cup water
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1 (1 1/4 ounce) envelope low-sodium taco seasoning
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1 teaspoon chili powder
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1 1/3 cups uncooked instant rice
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2 cups shredded reduced-fat Mexican cheese blend
Instructions
- Crumble the beef and mix with onion and pepper in a microwave dish.
- Cover and microwave on high for 41/2 minutes or until meat is no longer pink, stirring every 2 minutes and drain.
- Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder.
- Cover and microwave on high for 3 1/2 to 4 1/2 minutes or until bubbly, stirring every 2 minutes.
- Stir in rice.
- Transfer to a shallow dish coated with cooking spray.
- Cover and let stand for 6-8 minutes or until liquid is absorbed.
- Sprinkle with cheese.
- Cover and microwave on high for another minute or until cheese is melted.