Chili-Corn Taco Pie

Tonight was the first night of our new adventure in cooking and we made Chili-Corn Taco Pie. I chose the recipe off the net and of course we tweaked it!

Ingredients

1 lb. lean ground beef

1 small can roasted green chiles

1 can yellow corn, undrained

1 small onion, diced

1 tsp. minced garlic

2 tsp olive oil

1 packet reduced sodium taco seasoning

1/3 c. instant brown rice or 1 packet of spanish rice mix

1/4 tsp. crushed red pepper

1 can fat free refried beans

1/2 c. shredded reduced-fat cheddar cheese

Directions

Pre-heat oven to 375*. In a large skillet, heat the oil with the garlic and onion, cooking until the onion is slightly transluscent, about 3 minutes. Add your protein, and cook until crumbled and almost cooked through. Pour the entire contents of the can of corn into the pan, followed by the taco seasoning. Add the rice and simmer about 3 minutes. Pour contents of the chile can into the bottom of an 8x8 square pan, followed by the meat mixture. Spread the refried beans on top of the meat mixture. Top with cheese, and bake until bubbling and the cheese is brown, about 25 minutes.

NOTES:

The recipe calls for the brown rice but we used the spanish rice mix and added it after the taco seasoning... this eliminates the need to simmer the rice. It also call to use a 1/2c of shredded cheddar cheese we used probably closer to 1&1/2c of shredded nacho cheese mix (we like cheese). Basically we just covered the top layer of beans with cheese. We served it with Tostitos Scoops chips and LOTS of (reduced fat) sour cream. Enjoy and please rate this dish at the bottom of the page!! thanks

Ben and Laura