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Salsa Beef And Rice Casserole

fast.cook's picture
  Vegetable oil 2 Teaspoon
  Zucchini 2 Medium, halved lengthwise, thinly sliced
  Corn kernels 1 1⁄2 Cup (24 tbs) (Fresh, Frozen Or Canned)
  Medium salsa 1 1⁄2 Cup (24 tbs)
  Lean ground beef 1 Pound
  Onion 1 Medium, finely chopped
  Garlic 2 Clove (10 gm), minced
  Chili powder 4 Teaspoon
  Dried oregano 1 Teaspoon
  Salt 1 Teaspoon
  Pepper 1⁄2 Teaspoon
  Cooked rice 3 Cup (48 tbs) (White Or Brown)
  Shredded cheddar cheese 1 Cup (16 tbs)

1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and cook, stirring, for 3 minutes or until softened. Transfer to a bowl; stir in corn and salsa.
2. Add beef to skillet; cook, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Add onion, garlic, chili powder, oregano, salt and pepper; cook, stirring, for 3 minutes. Stir in rice.

Recipe Summary

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Average: 4 (12 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3360 Calories from Fat 827

% Daily Value*

Total Fat 93 g142.9%

Saturated Fat 40.8 g203.8%

Trans Fat 0 g

Cholesterol 381.1 mg127%

Sodium 3888.8 mg162%

Total Carbohydrates 432 g143.9%

Dietary Fiber 73.8 g295%

Sugars 27.5 g

Protein 181 g362.7%

Vitamin A 215.1% Vitamin C 187.7%

Calcium 118.4% Iron 126.2%

*Based on a 2000 Calorie diet

Salsa Beef And Rice Casserole Recipe