Mexican Casserole with Brown Rice

  • Yield 8 servings

Use lean ground beef and low-fat cheese in this Mexican Casserole.


"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."


1/2 cup cooked brown rice
1 (11-ounce) can sweet corn, drained
1 (14 1/2-ounce) can stewed tomatoes
1 (4-ounce) can green chilies, diced
1 (16-ounce) can pinto beans, drained
1/2 green bell pepper, chopped
1/2 red bell pepper, chopped
1 garlic clove, chopped
1/2 medium onion, chopped
1 stalk celery, chopped
1/2 pound lean ground beef, cooked and drained
2 tablespoons chili powder
Tabasco to taste (optional)
1/2 cup low-fat shredded cheese
Reduced-fat sour cream (optional)


  1. Preheat oven to 350F.
  2. Mix all ingredients, except cheese and sour cream, and place in a 13 x 9-inch casserole dish.
  3. Top with cheese. Bake about 10 minutes or until cheese is melted.
  4. 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.



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