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| 1 x ca. 450 g | Ground sirloin |
| 1 Tasse | onion chopped |
| 1 Tasse | green bell pepper chopped |
| 1/4 Tasse | water |
| 1 Esslöffel | chilli powder |
| 2 Teelöffel | ground cumin |
| 1 1/2 Teelöffel | sugar |
| 1/2 Teelöffel | oregano dried |
| 14 1/2 x ca. 30 g | Diced tomatoes; undrained |
| 1 Dose | Chopped green chiles; (4.5 oz) drained |
| 4 Tasse | rice cooked |
| 1 Tasse | Fat-free sour cream |
| 1/2 Tasse | green onions sliced |
| 1/4 Tasse | 1% low-fat milk |
| 2 Tasse | Fat-free cheddar cheese |
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Preheat oven to 375ƒ. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Drain fat. Add water and next 6 ingredients (water through chilies); 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 at 375ƒ for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.
Per serving: 372 Calories; 11g Fat (26% calories from fat); 24g Protein; 42g Carbohydrate; 50mg Cholesterol; 323mg Sodium
<ebburtis@ix. Netcom. Com> on Jul 27, 97
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