You are here: Home » Recipes » Mexican Casserole with Brown Rice Mexican Casserole with Brown Rice Recipe by American Profile Yield 8 servings Use lean ground beef and low-fat cheese in this Mexican Casserole. PrintEmail "I came up with this recipe when I was dieting and looking for something that was simple, filling, low fat—and most of all, tasted good." Ingredients 1/2 cup cooked brown rice1 (11-ounce) can sweet corn, drained1 (14 1/2-ounce) can stewed tomatoes1 (4-ounce) can green chilies, diced1 (16-ounce) can pinto beans, drained1/2 green bell pepper, chopped1/2 red bell pepper, chopped1 garlic clove, chopped1/2 medium onion, chopped1 stalk celery, chopped1/2 pound lean ground beef, cooked and drained2 tablespoons chili powder Tabasco to taste (optional)1/2 cup low-fat shredded cheese Reduced-fat sour cream (optional) Instructions Preheat oven to 350F. Mix all ingredients, except cheese and sour cream, and place in a 13 x 9-inch casserole dish. Top with cheese. Bake about 10 minutes or until cheese is melted. When serving, top with reduced-fat sour cream, if desired. Note: Vegetables will be crunchy. Tips From Our Test Kitchen: Add salt, to taste. Try adding 1 1/2 teaspoons cumin as you brown the ground beef. Some may prefer sauteing vegetables before adding to the mixture. Recipe by Karen Burmesch, Plainfield, Ill.