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Nutrition Facts
Serving Size 1 (515g) Recipe makes 4 servings
Calories 568
Calories from Fat 246		(43%)
Amount Per Serving		%DV
	Total Fat 27.4g	42%
	Saturated Fat 12.8g	64%
	Monounsaturated Fat 10.4g
	Polyunsaturated Fat 1.1g
	Trans Fat 1.1g
Cholesterol 106mg		35%
Sodium 1520mg		63%
Potassium 849mg		24%
Total Carbohydrate 46.7g		15%
	Dietary Fiber 2.4g	9%
	Sugars 5.5g
Protein 33.6g		67%
detailed view... how is this calculated?

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⁽²⁵⁾ RATE IT NOW Print Recipe

By: ratherbeswimmin'
Jul 27, 2002

Spicy and delicious!!

SERVES 4 -6 (change servings and units)

Ingredients

1 lb ground beef
1 medium green bell pepper, chopped
1 medium onion, chopped
3 cups cooked long-grain rice
1 (14 1/2 ounce) can Mexican-style stewed tomatoes with jalapeno peppers
1 1/2 cups tomato juice
1 teaspoon salt
2 teaspoons chili powder
1 teaspoon ground mustard
1 teaspoon dried oregano
1/2 teaspoon hot sauce
1 cup shredded cheddar cheese

Directions

1
In a skillet, cook beef, green pepper, and onion until meat is browned and the veggies are tender; drain.
2
Add the next 8 ingredients; mix well.
3
Pour into a greased 2 quart casserole dish.
4
Cover and bake at 350 degrees for 35 minutes.
5
Uncover and sprinkle with cheese.
6
Bake 10 minutes more or until cheese melts.

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Featured Reviews for This Recipe

From: ChicagoRN

On Jul 24, 2008

Good easy dish. Simple to make and the possibilities are endless. I added black olives and used hot & Spicy V8 instead of tomato juice. I also added a can of black beans per previous reviewers suggestions. Tasty and not too spicy. Very filling for a quick weeknight meal. Thanks for posting!

0 people found this review helpful

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From: Dr. Jenny

On May 6, 2008

We loved this dish! It had the perfect amount of heat in my opinion (and I followed the directions as stated). Served this as a side to carne asada for Cinco de Mayo. It was easy to prepare and everyone loved it. I will definitely be making this again. Thanks for posting.

1 person found this review helpful

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From: Narshmellow

On Mar 3, 2003

This was a wonderful recipe everyone in the family loved! Put it over tortilla chips with sour cream and lettuce. It was a nice spicy, enough to make your tongue tingle. But not so much to make your nose run. I used 16 ounces of tomato sauce instead of the tomato juice, a 10 ounce can of Rotel tomatoes and green chiles instead of the tomatoes and jalapenos, and added a 15 ounce can of black beans plus the liquid in it. Didn't add the bell pepper since I don't care for them and stirred the cheese into it instead of putting it on top. This WILL be in my regular recipes for my family! Thank you!

7 people found this review helpful

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From: jamb

On Sep 9, 2002

I made this for dinner last night and our household was full of smiles! I didn't use the onion or green pepper (my husband doesn't like). I used diced tomatoes with green chilis, extra lean meat, brown rice and fat free cheddar cheese. Added fresh jalapenos, extra hot sauce and tortillas. Thank you so much for this recipe. My husband won't let me forget this one!

3 people found this review helpful

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