Friday, July 01, 2005

Cheesy Beef-and-Rice Casserole

Cheesy Beef-and-Rice Casserole(Adapted from CL)

8 ounces ground sirlion
1 cup chopped onion
1 cup diced fire roasted red bell peppers
2 garlic cloves, minced
2 tablespoons beef broth
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
14.5 ounce can fire roasted diced tomatoes
4.5-ounce can chopped green chiles, drained
3 cups cooked jasmine rice
1 cup sour cream
1/2 cup sliced green onions
1/4 cup milk
3-4 dashes of Frank's red hot sauce
3 ounces shredded three cheese blend

Preheat oven to 375

In a large nonstick skillet over medium-high heat, add ground sirlion, onion, red bell pepper and garlic. Cook until meat is browned, stirring to crumble. Add broth, chili powder, cumin, sugar, oregano, tomatos and chiles. Bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat.

In a medium bowl, combine cooked rice, sour cream, sliced green onions, milk and hot sauce. Spoon rice mixture into a 9" square baking dish. Top with beef mixture and sprinkle with cheese. Bake for 10 minutes or until thoroughly heated. Cool 5 minutes before cutting.

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