Gaucho Casserole

Arienna
Arienna Posts: 913
edited September 20 in Recipes
Gaucho Casserole

1 lb lean ground beef
1 med onion, chopped
1 small green pepper, chopped
1 16 oz can Kidney Beans, rinsed and drained
1 14.5 oz diced tomatoes
1 8 oz can tomato sauce
1/4 c water
1 envelope reduced sodium taco seasoning
1 tsp chili powder
1 tsp cayenne pepper (I am adding this, it's not in the original recipe)
1 1/3 cups uncooked instant rice (I am using brown)
1 cup reduced fat, shredded mexican blend chesse

1) Preheat oven to 375 degrees
2) Crumble the beef into a pre heated skillet with onion and green pepper, cook until all beef is browned, drain
3) Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder until boiling, add in rice and simmer for 12-15 min or until rice is cooked
4) Transfer to a greased casserole dish and sprinkle with cheese, cook for 10-15 min or until cheese is melted

Nutrition Info:

Serving size 1 cup
Calories 304
Fat 9g
Sat fat 4 g
Cholesterol 31 mg
sodium 670 mg (can be reduced using no sodium added tomato products)
Cabs 49 g
Fiber 7 g
Protein 22g

Replies

  • Amylynn
    Amylynn Posts: 242 Member
    Bump
  • cattiemac
    cattiemac Posts: 251 Member
    Yum - this sounds great. Thanks for sharing!!
  • yoopergirl
    yoopergirl Posts: 41 Member
    I am wondering how this would do in a crockpot. I may try tonight as this sounds delish...or maybe I will just actually COOK!!!
  • SaraWo24
    SaraWo24 Posts: 192 Member
    Yum, thanks!
  • lindsay1982
    lindsay1982 Posts: 245 Member
    Not a bad recipe and only 5 WW Points!!! Cannot wait to try it.
  • vhuber
    vhuber Posts: 8,779 Member
    Gaucho Casserole

    1 lb lean ground beef
    1 med onion, chopped
    1 small green pepper, chopped
    1 16 oz can Kidney Beans, rinsed and drained
    1 14.5 oz diced tomatoes
    1 8 oz can tomato sauce
    1/4 c water
    1 envelope reduced sodium taco seasoning
    1 tsp chili powder
    1 tsp cayenne pepper (I am adding this, it's not in the original recipe)
    1 1/3 cups uncooked instant rice (I am using brown)
    1 cup reduced fat, shredded mexican blend chesse

    1) Preheat oven to 375 degrees
    2) Crumble the beef into a pre heated skillet with onion and green pepper, cook until all beef is browned, drain
    3) Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder until boiling, add in rice and simmer for 12-15 min or until rice is cooked
    4) Transfer to a greased casserole dish and sprinkle with cheese, cook for 10-15 min or until cheese is melted

    Nutrition Info:

    Serving size 1 cup
    Calories 304
    Fat 9g
    Sat fat 4 g
    Cholesterol 31 mg
    sodium 670 mg (can be reduced using no sodium added tomato products)
    Cabs 49 g
    Fiber 7 g
    Protein 22g
    Looks Yummy! Please enter it into the data base so we do not have to keep entering it!
    I thank you VERY much!
  • parvati
    parvati Posts: 432 Member
    Sounds delish! Gonna make it this weekend!!
  • ciciquick
    ciciquick Posts: 4
    bump!
  • bananafish80
    bananafish80 Posts: 8 Member
    this is much like my mom's pinto bean casserole, except with pinto beans of course.
  • ready4change
    ready4change Posts: 151 Member
    Yummo!!!!!

    For those who tried it in the crock pot -- how did that work? I absolutely LOVE using the crock pot for suppers. It makes the day seem so much more relaxed when I don't have to come home and cook supper!
This discussion has been closed.

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