1lb lean ground beef
1 cup diced celery
1 cup diced carrots
1 large onion diced
1 large can diced tomatoes
1 med can diced tomatoes
1 med can diced tomatoes
1/2 tsp steak spice
1/2 tsp crushed red chili's
2 tsp chili powder
1 tsp garlic powder (I actually used Clubhouse Garlic Plus)
1 1/2 cup cooked brown rice (I used instant brown, cooked 1 part water to 1.5 part rice - no salt or butter)
1 cup shredded cheddar cheese
Sour cream
Whole wheat tortillas
- Cook rice and set aside.
- In a skillet, cook onion, celery, carrots until onions are clear and celery / carrots are medium soft.
- Add beef, and cook until no longer pink; drain.
- In a big bowl, stir in meat mixture, tomatoes, seasonings and rice.
- Transfer to a 9x13 baking dish. Bake in pre-heated 350° oven for 45 minutes.(I did not cover)
- Sprinkle with cheese, put back in oven and cook uncovered for 10 minutes longer or until cheese is melted.
- When ready, let stand for 10 minutes before serving.
I put it in bowls with a spoon of low fat sour cream on. Serve with tortillas to rip up and dunk!
