Beef Enchilada

• 1/2 lb. beefsteak or lean ground beef
• 1 Tbsp. oil
• 1/3 c. diced onion
• 1 clove garlic, minced
• 3 oz. green chilies, diced
• 1 1/2 to 2 tsp. chili powder
• 1/2 tsp. oregano
• 1 (8 oz.) can whole tomatoes in juice
• 1/2 tsp. salt
• 3/4 c. water
• 1 1/2 c. Minute rice
• chopped parsley
• 2 slices (1 oz. each) American cheese, cut in strips

1. Brown beef in oil in skillet.
2. Add onion and saute with beef until tender.
3. Add garlic; saute 15 seconds.
4. Add chilies, chili powder, oregano, tomatoes with juice, salt and water.
5. Break up tomatoes and bring mixture to a boil.
6. Add rice.
7. Stir, cover and remove from heat.
8. Let stand 5 minutes.
9. Sprinkle dish with chopped parsley.
10. Place cheese on top.
11. Replace cover.
12. Let stand 3 to 5 minutes until cheese has melted.
13. Serve.
14. Makes 4 servings, containing less than 350 calories each.

beef, oil, onion, clove garlic, green chilies, chili powder, oregano, tomatoes, salt, water, rice, parsley, american cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=605 (may not work)