Mexican Casserole

1 pound ground round
1/2 cup chopped onion
2 cloves garlic, minced
3 cups cooked rice (cooked without salt or fat)
1/4 cup sliced ripe olives
2 tablespoons chopped fresh cilantro
1 (28 ounce) can tomatoes, undrained and chopped
1 (4 1/2 ounce) can chopped green chiles, undrained
1 (1 1/4 ounce) package 40%-less-sodium taco seasoning mix
Cooking spray
3/4 cup (3 ounces) reduced-fat Monterey jack cheese

Cook first 3 ingredients in a large skillet over medium-high heat until beef is browned, stirring until it crumbles; drain and return to skillet. Stir in rice and next 5 ingredients. Bring to a boil; reduce heat and simmer, uncovered, for 10 minutes.

Spoon mixture into a 2-quart baking dish coated with cooking spray. Cover and chill 8 hours or overnight.

Bake casserole, uncovered, at 350 degrees F for 30 minutes or until thoroughly heated. Sprinkle with cheese, and bake 5 additional minutes or until cheese melts.

6 servings - 8 WW points per serving