Ingredients
6
6 servings
- •1 ½ pounds ground beef
- •1 ½ cups chopped onion
- •½ cup chopped bell pepper
- •1 clove minced garlic
- •1 teaspoon chili powder
- •1 teaspoon salt
- •1 ½ cups water
- •¾ cup uncooked white rice
- •1 (16 ounce) can kidney beans, rinsed and drained
- •1 (14.5 ounce) can whole peeled tomatoes
- •¾ cup grated American cheese
- •⅓ cup chopped black olives
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.
- Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.
- Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.
- Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.
- Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.
Nutritional Facts
Per 6 servings
- Calories: 447
- Carbohydrate: 38g
- Fat: 20g
- Fiber: 7g
- Protein: 29g
- Sugar: 4g
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