| 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.