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Mexicali Bake

46 Min(s)
15 Min(s) Prep
31 Min(s) Cook
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
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6 servings
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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TACO BELL® and Logo are trademarks owned and licensed by Taco Bell Corp.
Let's Make It
1
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.
2
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.
3
Bake 25 to 30 minutes or until heated through.
Kitchen Tips
Tip 1
Serving Suggestion
Serve with a mixed green salad tossed with your favorite KRAFT Light Dressing.
Nutrition
Calories
420
Calories From Fat
0
% Daily Value*
Total Fat 17g
22%
Saturated Fat 9g
45%
Trans Fat 0g
Cholesterol 70mg
23%
Sodium 810mg
35%
Total Carbohydrates 38g
14%
Dietary Fibers 6g
21%
Sugars 9g
18%
Protein 28g
56%
Vitamin A
20%
Vitamin C
30%
Calcium
30%
Iron
25%
* Percent Daily Values are based on a 2,000 calorie diet.
servings
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.
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