Beef and Rice Casserole

[mos]

Beef and Rice Casserole

1 lb extra-lean ground beef
1-1/2 cups Mexican-style four-cheese shredded blend
1 pkg taco seasoning mix
1 cup long-grain white rice, uncooked
1 cup frozen mixed vegetables
14.5-oz can no-salt-added diced tomatoes, undrained
1 cup thick and chunky salsa
1 cup fat-free reduced-sodium chicken broth

Heat oven to 375º.

Brown meat in large non-stick skillet.  Drain. Return meat to skillet.

Reserve 1 cup cheese for later use. Add remaining cheese and all remaining ingredients to meat.  Mix well.

Spoon into 13×9 baking dish sprayed with cooking spray.  Cover.

Bake 40 to 50 min or until rice is tender. Top with reserved cheese.  Bake, uncovered, 5 min or until melted.  Serves 8

[Liss]

To ketofy this beef & rice casserole, omit the rice, reduce the chicken broth to 1/2 cup and add 3 cups of shredded cauliflower rice (in place of regular rice).

It’s delicious! I also use a can of Fire-Roasted tomatoes for additional kick, rather than plain diced tomatoes.

[Liss]

To ketofy this beef & rice casserole, omit the rice, reduce the chicken broth to 1/2 cup and add 3 cups of shredded cauliflower rice (in place of regular rice).

It’s delicious! I also use a can of Fire-Roasted tomatoes for additional kick, rather than plain diced tomatoes.

[Author]

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