gaucho casserole

We discovered this casserole back when we were newlyweds and didn't have much in the way of kitchen gadgetry.  It caught our eye because...get this...it's made entirely in the microwave!  That's right.  From start to finish, it's cooked all in the microwave and in less than half an hour.  It's an easy and quick fix for a busy night.

We like it served smothered with queso or salsa.  You can eat it by itself, but we like it best as a burrito filling or a dip for tortilla chips.

Gaucho Casserole
from Taste of Home Light & Tasty 2003

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

Crumble the beef into an ungreased 2 1/2 quart microwave-safe dish.  Add onion and green pepper; mix well.  Cover and microwave on high for 6 minutes or until meat is no longer pink, stirring every 2 minutes.  Drain.

Stir in the next 6 ingredients.  Cover and microwave on high for 5-6 minutes or until bubbly, stirring every 2 minutes.  Stir in rice.

Transfer to a shallow 2 1/2 quart 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 1-2 minutes or until cheese melts.