Cheesy Beef-And-Rice Casserole(Light Recipe)

• 1/2 lb. ground round*
• 1 c. chopped onion
• 1 c. chopped green bell pepper
• 1/4 c. water
• 1 Tbsp. chili powder
• 2 tsp. ground cumin
• 1 1/2 tsp. sugar
• 1/2 tsp. dried oregano
• 1 (14.5 oz.) can diced tomatoes, undrained
• 1 (4.5 oz.) can chopped green chiles, drained
• 3 c. cooked long-grain rice
• 1 c. fat-free sour cream
• 1/2 c. sliced green onions
• 1/4 c. skim milk
• 3/4 c. reduced-fat Cheddar cheese

1. Preheat oven to 375 degrees. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside. Combine the rice, sour cream, sliced green onions and milk in a bowl. Spoon rice mixture into a 9-inch baking dish. Top with beef mixture; sprinkle with cheese. Bake for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.

ground round, onion, green bell pepper, water, chili powder, ground cumin, sugar, oregano, tomatoes, green chiles, rice, sour cream, green onions, milk, cheddar cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=84670 (may not work)