Simmering Saturdays: Mexican Ground Beef Casserole with Rice - InkFreeNews.com

Mexican Ground Beef Casserole with Rice

This recipe is brought to you by:

For more delicious recipes, go to CrestviewFarms.com/letseat or click here.

Ingredients

  • 2 tbsp olive oil
  • 1 onion, finely chopped
  • 3 garlic cloves, minced
  • 1 lb lean ground beef
  • 1/3 cup tomato paste
  • 1 1/4 cup long grain white rice, uncooked
  • 2.5 cups (625 ml) chicken broth/stock, low sodium
  • 14oz can corn kernels, drained 
  • 14oz can black beans, drained (or other beans)
  • 1 bell pepper , diced
  • 1 cup green onions/shallots
  • 2 cups (200g) cheese, shredded (any kind – Cheddar, mozzarella, Monterey Jack, or Colby.)

MEXICAN SPICES:

  • 1/2 tsp cayenne pepper (Note 4)
  • 1/2 tbsp dried oregano
  • 3 tsp cumin
  • 3 tsp coriander
  • 3 tsp onion powder
  • 2 tsp paprika
  • 1/2 tsp salt

Instructions

  • Heat oil in a large pot over high heat. Add garlic and onion, cook 1 1/2 minutes until onion is translucent.
  • Add beef and cook, breaking it up as you go, until you no longer see raw meat (about 2 minutes).
  • Add Mexican Spices and cook for 30 seconds.
  • Add peppers and cook for 1 minute.
  • Add tomato paste and broth, stir to mix in.
  • Add rice, corn and black beans.
  • Stir, bring to simmer then cover and lower heat to medium low (simmering gently). Cook 15 minutes.
  • Remove lid, quickly stir through green onion and HALF the cheese.
  • Smooth top then sprinkle on remaining cheese. Cover and leave for 1 minute just to melt cheese.
  • Remove from stove and serve immediately, garnished with more green onion if desired.
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Simmering Saturdays: Mexican Ground Beef Casserole with Rice - InkFreeNews.com

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