| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains, Dairy | Casseroles, Meat, Microwave | 8 | Servings | |
INGREDIENTS
| 1 1/2 | lb | Lean ground beef |
| 1 | Clove garlic; minced or pressed | |
| 1 | ts | Salt |
| 1 | md | Size onion; chopped fine |
| 1 | md | Green pepper; chopped fine |
| 1 | tb | Tabasco sauce |
| 1 | cn | Tomatoes; 16 oz chopped |
| 1 | cn | Kidney beans; 16 oz undrained |
| 1 | c | Uncooked Minute rice |
| 1 | c | Water |
| 1/2 | c | Chopped black olives |
| 1 | c | Mild Cheddar cheese; shredded |
INSTRUCTIONS
Place ground beef in a 2 quart casserole. Microwave at high (100%) 8 to 9 minutes, stirring to break up beef after half the cooking time. Add garlic, salt, onion, green pepper and Tabasco sauce. Microwave at high (100%) 3 to 4 minutes. Add undrained tomatoes and undrained kidney beans and rice. Stir well. Cover. Microwave at high (100%) 1 5 to 20 minutes, stirring after half the cooking time. Sprinkle chopped olives and shredded cheese over all. Microwave at high (100%) until cheese is melted, 4 to 5 minutes. Let stand 5 minutes. Makes 8 servings. Recipe by: diane@keyway.net Posted to recipelu-digest Volume 01 Number 208 by "Diane Geary" <diane@keyway.net> on Nov 6, 1997
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