Beef and Cheese Casserole

1 pound Ground Sirloin
28 ounce can pinto beans, drained
8 ounce can tomato sauce
8 ounce mild chunky salsa
28 ounce can diced tomatoes with garlic and onions
2 teaspoons garlic powder
1 teaspoon cumin
1 to 1 1/2 cups (4-6 ounces) fat free shredded cheddar cheese
2 cups uncooked brown rice, cooked according to directions ommiting margarine. I substituted two teaspoons of canola oil.

Brown ground sirloin in a large skillet until only a little pink remains. Combine beef, beans, tomato sauce, salsa, diced tomatoes, garlic powder and cumin in skillet until mixed well. Add cooked rice and mix well. Place mixture in an ungreased large casserole pan and bake, covered, at 350 degrees for 40 minutes. Stir and recover after 20 minutes. Remove and sprinkle with fat free cheddar cheese. Return to oven, uncovered, for 5-10 minutes until cheese melts. Serves 6-8.

Special Notes
I acutally combined two other recipes because I wanted my dish to have both beans and rice. My husband and I loved this version. I froze the leftovers for quick future meals.


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