Cheesy Beef and Rice Casserole

I modified this recipe.

I like that it uses only 1/2 lb of beef, which keeps the cost down. I made it with Original Rotel and it made it way too spicy for my Minnesota-bland 3 year old. Next time I'll make it with mild Rotel and just add red pepper at the table.

We used the leftovers to make burritos.

Ingredients
1/2 pound beef - $1.00

1 cup chopped onion - $0.25
1 cup chopped red bell pepper - $0.50
1/4 cup water
1 tablespoon chili powder
2 teaspoons ground cumin
1 1/2 teaspoons sugar
1/2 teaspoon dried oregano
1 (14.5-ounce) can diced tomatoes, undrained -$1.00
1 (4.5-ounce) can chopped green chiles, drained -$0.50
3 cups cooked brown rice - $0.75
1 cup sour cream -$0.50
1/2 cup sliced green onions $0.25
1/4 cup skim milk - $0.25
3/4 cup (3 ounces) reduced-fat sharp cheddar cheese - $0.75
Preparation
1.Preheat oven to 375°.
2. Cook first 3 ingredients in a large nonstick skillet over medium-high heat until meat is browned, stirring to crumble. Add water and next 6 ingredients (water through chiles); bring to a boil. Cover, reduce heat, and simmer 10 minutes. Uncover and simmer an additional 2 minutes. Remove from heat; set aside.

3. Combine the rice, sour cream, sliced green onions, and milk in a bowl. Spoon rice mixture into a 2 qt baking dish. Top with beef mixture; sprinkle with cheese.

4. Bake at 375° for 10 minutes or until thoroughly heated. Let stand 5 minutes before serving.

I served with homemade bread ($1.00/loaf), sliced vegetables ($1.00) and strawberries ($1.00).

Total = 8.75