My mom used to make this when I was a child. It was a meal that was budget friendly for a family of six. Plus, it is full of protein!

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Recipe Summary

prep:
15 mins
cook:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
6
Yield:
6 servings
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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C).

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  • Heat a large skillet over medium-high heat. Cook and stir beef in the hot skillet until browned and crumbly, 5 to 7 minutes; drain and discard grease.

  • Stir onion, bell pepper, garlic, chili powder, and salt with the ground beef; cook and stir until the onion is softened, about 5 minutes.

  • Bring water and rice to a boil in a saucepan. Reduce heat to medium-low, cover, and simmer until rice is tender and liquid has been absorbed, 20 to 25 minutes.

  • Stir kidney beans, tomatoes, and rice into the beef mixture; pour into a large casserole dish and top with American cheese and olives.

  • Bake in preheated oven until the cheese is beginning to brown around the edges, 45 to 50 minutes.

Cook's Notes:

Brown rice may be used. Just cook 1/2 cup dry brown rice before adding to dish. You will also need to drain the tomatoes and bake dish for only 30 minutes at 350 degrees F (175 degrees C).

Cheddar cheese may be used but I suggest a mild cheese.

Nutrition Facts

447 calories; protein 29.2g 58% DV; carbohydrates 38.1g 12% DV; fat 19.6g 30% DV; cholesterol 84.3mg 28% DV; sodium 999.3mg 40% DV. Full Nutrition

Reviews (6)

Read More Reviews

Most helpful positive review

Rating: 5 stars
02/08/2016
This is a recipe I submitted; unfortunately it was published as using uncooked rice. This is wrong, the recipe should reflect 3/4 cup rice COOKED per package directions. It is NOT instant rice. The whole peeled tomatoes should also be chopped. Read More
(7)

Most helpful critical review

Rating: 3 stars
02/20/2017
It was alright but nothing special. It was crumbly and dry so I was looking for something to bind it all together. I added salsa. Probably won't make it again. Read More
7 Ratings
  • 5 star values: 3
  • 4 star values: 2
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
02/08/2016
This is a recipe I submitted; unfortunately it was published as using uncooked rice. This is wrong, the recipe should reflect 3/4 cup rice COOKED per package directions. It is NOT instant rice. The whole peeled tomatoes should also be chopped. Read More
(7)
Rating: 4 stars
09/03/2014
Better than I expected. We had to modify slightly due to dietary restrictions so we make a replacement for tomatoes sauce intended to taste very close to puree tomatoes and no chili powder. I think it would be even better with chili powder. I just use extra garlic and cumin. I cooked all in a cast iron and then moved right to the oven in cast iron. Made it super easy. Note you need minute ride and it didn't specify so rice was crunchy. We didn't notice to bad as we ate with chips as this was our variation on our taco Tuesday night. Read More
(1)
Rating: 3 stars
02/20/2017
It was alright but nothing special. It was crumbly and dry so I was looking for something to bind it all together. I added salsa. Probably won't make it again. Read More
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Rating: 3 stars
07/12/2015
Use cooked or minute rice because standard rice does not get tender good flavor Read More
Rating: 5 stars
07/22/2016
Half of the family liked it. The other half wished they would have got the half I made with no black olives:) Overall- great recipe- we will make it again! Thanks for sharing! Read More
Rating: 4 stars
12/23/2015
We discovered that we do not like the big chunks of whole tomato. I will use diced tomato next time. Also it does not feed 6 if the people are adult men; it feeds more like 3. Read More
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