Mexican Casserole

Recipe by: WW Quick, Light and Healthy Cookbook

8 Points per Serving

 

1 pound ground round

1/2 cup chopped onion (about 1/2 med. onion)

2 cloves garlic, minced

3 cups cooked rice (cooked without salt or fat)

1/4 cup sliced ripe olives

2 TBS. chopped fresh cilantro

1 (28 oz) can tomatoes, undrained and chopped

1 (4 1/2oz) can chopped green chiles,undrained

1 (1 1/4oz) package 40%-less-sodium

taco seasoning mix

Cooking spray

3/4 cup (3oz) reduced-fat Monterey Jack cheese

 

Cook first 3 ingreds. in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingreds. Bring to a boil; reduce heat, and simmer, uncovered, 10 mins. Spoon mixture into a 2 quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight. Bake casserole, uncovered, at 350º for 30 mins. or until thoroughly heated. Sprinkle with cheese, and bake 5 additional mins. or until cheese melts.

Yields: 6 servings