This savory casserole of ground beef, kidney beans, taco sauce and green chilies is covered with a cheesy rice polenta then baked for a hearty meal.
What You Need
Original recipe yields 6 servings
1 lb. ground beef
1 cup chopped onion
1 can (19 oz.) red kidney beans, drained
1 jar (8 oz.) TACO BELL® Taco Sauce
1 can (4.25 oz.) chopped green chiles, drained
2 tsp. chili powder
1 tsp. salt
1 tsp. dried oregano leaves
2 cups milk
1/2 cup creamy rice hot cereal, uncooked
1 cup KRAFT Shredded Sharp Cheddar Cheese
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Let's Make It
Preheat oven to 375°F. Brown meat with onion in large skillet; drain. Stir in beans, taco sauce, green chilies, chili powder, salt and oregano. Spoon into 2-quart shallow baking dish; set aside.
Bring milk just to boil in medium saucepan. Gradually add cereal, stirring constantly. Cook on medium heat 30 seconds, stirring constantly. Remove from heat. Cover; let stand 5 minutes. Add cheese; stir until melted. Spread over meat mixture in baking dish.
Bake 25 to 30 minutes or until heated through.
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 9g
Trans Fat 0g
Total Carbohydrates 38g
Dietary Fibers 6g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, about 1 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.