Bean Burrito Casserole

There’s nothing quite like rice and cheese!

Bean Burrito Casserole
8 Servings

1 lb meatless soy crumbles or lean ground beef
1/8 cup reduced-sodium taco seasoning (1/2 packet)
3/4 cup water
1 can (15 oz) yellow corn, no salt added, drained
1 can (14 oz) diced tomatoes with green chilies (mild)
1 can (15 oz) fat free canned refried beans
1 can (6 oz) tomato paste
2 cups fat free shredded Cheddar cheese
4 cups cooked brown rice
1 medium onion, diced

Directions

Dice onion and sauté in large skillet with soy crumbles. Add water and 1/2 packet of taco seasoning. Simmer until sauce thickens. Add canned veggies, tomato paste and beans. Spray a casserole dish and fill with veggie/bean/soy mixture. Top with 1 cup of shredded no fat cheddar cheese. Cover with cooked brown rice. Sprinkle remaining cheese over top. Bake covered at 350 until heated through, 20 min. Remove cover and continue baking until cheese is melted, 5 min. (Recipe from WW message boards)