| 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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