Mexican Beef and Rice

My husband and I just love Mexican food, and it seems that several of the Mexican dishes that I've tried have rated five stars with us, so I decided to try yet another one this week. This recipe is called "Mexican Beef and Rice." It consists of sirloin steak, onion, taco seasoning, rice, red kidney beans, fresh tomatoes, Cheddar cheese and chili powder. This dish was fairly easy to prepare and required only twenty minutes of bake time in the oven. I enjoyed the texture and consistency of the dish. I liked the fresh tomatoes in it, and when I hit upon a bite containing a piece of the sirloin, it was quite the taste treat. I do believe it needed a bit more spice to it, though. Still, I gave it four stars; however, my husband thought it was only worth three stars. To him, the meal was good, but nothing spectacular. So, this one will receive three and a half stars from us. I suggest corn, or even Mexican-style corn, for a pleasant accompaniment.

Have a good week and good eating!
Allison

Mexican Beef and Rice1/2

Makes 4 servings

Ingredients:
½ lb. boneless beef sirloin steak, cut into ¾-inch cubes
1 small onion, chopped
1 envelope (1 ¼-oz.) taco seasoning mix
1 ½ cups uncooked instant rice
2 ½ cups water
1 (15-oz.) can dark red kidney beans, rinsed and drained
2 medium tomatoes, chopped
2 oz. reduced-fat Cheddar cheese, shredded
Chili powder, to taste

Preparation:
Heat oven to 350°F. Spray a large nonstick skillet with nonstick cooking spray and heat over medium-high heat until hot. Add beef and onion; cook and stir until browned, about 5 minutes. Add taco seasoning, rice and water; mix well. Bring to a boil. Reduce heat; cover and simmer 5 minutes. Remove skillet from heat; stir in kidney beans and tomatoes. Pour mixture into a 2-qt. baking dish. Top with cheese and sprinkle with chili powder. Bake at 350°F for about 20 minutes or until dish is thoroughly heated and cheese is melted.

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