Gaucho Casserole

• 1 pound lean ground beef (90% lean)
• 1 medium onion, chopped
• 1 small green pepper, chopped
• 1 can (16 ounces) kidney beans, rinsed and drained
• 1 can (14-1/2 ounces) diced tomatoes, undrained
• 1 can (8 ounces) tomato sauce
• 1/4 cup water
• 1 envelope reduced-sodium taco seasoning
• 1 teaspoon chili powder
• 1-1/3 cups uncooked instant rice
• 1 cup shredded reduced-fat Mexican cheese blend

1. Crumble the beef into an ungreased 2-1/2-qt. microwave-safe dish. Add onion and green pepper. Cover and microwave on high for 4-1/2 minutes or until meat is no longer pink, stirring every 2 minutes; drain.
2. Stir in the beans, tomatoes, tomato sauce, water, taco seasoning and chili powder. Cover and microwave on high for 3-1/2 to 4-1/2 minutes or until bubbly, stirring every 2 minutes. Stir in rice.
3. Transfer to a shallow 2-1/2-qt. microwave-safe dish coated with cooking spray. Cover and let stand for 6-8 minutes or until liquid is absorbed. Sprinkle with cheese. Cover and microwave on high for another minute or until cheese is melted.

ground beef, onion, green pepper, kidney beans, tomatoes, tomato sauce, water, taco, chili powder, rice

Taken from www.tasteofhome.com/recipes/gaucho-casserole/ (may not work)