Mexican Beef and Rice Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 2 tbsp Cilantro, fresh
  • 1 cup Corn, frozen kernels
  • 1 bunch Spinach
  • 1 14 oz can Tomatoes, fire-roasted

• Canned Goods

  • 2 cups Chicken broth

• Condiments

  • 1/2 cup Salsa, store bought

• Pasta & Grains

  • 1 cup Rice, long grain

• Baking & Spices

  • 1 tbsp Taco seasoning

• Dairy

  • 2 cups Mexican 4-cheese blend

Found on jocooks.com

Description

Ingredients

• 1 lb ground beef
• 1 tbsp taco seasoning
• 1 bunch spinach, ends trimmed and roughly chopped
• 1 cup frozen corn kernels
• 1 14 oz can fire roasted diced tomatoes, can substitute with regular diced tomatoes
• ½ cup salsa, store bought
• 2 cups Mexican 4 cheese blend, shredded
• 1 cup long grain rice, uncooked
• 2 cups chicken broth
• 2 tbsp fresh cilantro, chopped

Directions

• Preheat oven to 375 F degrees. Spray a 9x13 inch casserole dish with cooking spray.
• In a large skillet add the ground beef and start browning over medium high heat. Sprinkle the taco seasoning over the beef and break it up with a wooden spoon. Cook until meat is no longer pink and has started to brown, about 5 minutes.
• Add the chopped spinach, frozen corn, fire roasted tomatoes, salsa and ½ the cheese to the skillet and stir.
• Add the rice and broth to the skillet and sir well.
• Spoon everything into the prepared casserole dish and top with about ½ of the remaining cheese. Bake for 45 minutes or until the rice is cooked.
• Top with the remaining cheese and bake for another 5 minutes or until the cheese has melted.
• Garnish with cilantro and serve.

Nutrition