Melty cheese, canned chili beans and tomatoes along with a salsa rice mix make this Mexi-casserole a quick and delicious after-work dinner.
package (5 oz) salsa-style rice mix
cups shredded Mexican cheese blend (6 oz)
can (15 oz) chili beans in sauce, undrained
cups Muir Glen™ organic diced tomatoes (from 28-oz can), undrained
Heat oven to 425°F. Spray 1 1/2-quart casserole with cooking spray. In casserole, mix rice mix and 1/2 cup of the cheese.
In 1 1/2-quart saucepan, mix chili beans, tomatoes and water. Heat to boiling. Pour bean mixture over rice mixture in casserole; stir to mix.
Cover; bake 20 minutes. Sprinkle with remaining 1 cup cheese. Bake uncovered about 5 minutes longer or until cheese is melted and rice is tender.
Round out this family-favorite meal with a fresh-fruit salad topped with vanilla yogurt.
If the Mexican-style cheese blend is not available, you can use Chedder or Monterey Jack.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 14 g
- Saturated Fat
- 9 g
- 45 mg
- 1330 mg
- 680 mg
- Total Carbohydrate
- 30 g
- Dietary Fiber
- 6 g
- 18 g
- Vitamin A
- Vitamin C
Exchanges:2 Starch; 2 Lean Meat; 1 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.