One Pot Mexican Beef and Rice Casserole

• Meat

  • 1 lb Ground beef

• Produce

  • 1 (15-ounce can Black beans
  • 2 tbsp Cilantro, fresh leaves
  • 1 cup Corn, canned or roasted frozen kernels
  • 2 cloves Garlic
  • 1 Lime, Juice of
  • 1 Onion
  • 1 Roma tomato

• Canned Goods

  • 1 cup Vegetable broth

• Pasta & Grains

  • 1 cup Rice

• Baking & Spices

  • 1 tsp Chili powder
  • 1 Kosher salt and freshly ground black pepper
  • 1 (1.25-ounce package Taco seasoning

• Oils & Vinegars

  • 1 tbsp Olive oil

• Nuts & Seeds

  • 1/2 tsp Cumin

• Dairy

  • 1 1/2 cups Cheddar cheese
  • 1/2 cup Monterey jack cheese

• Other

  • 1 (10-ounce can Ro*Tel® Mild Diced Tomatoes & Green Chilies

Found on damndelicious.net

Description

Ingredients

• 1 tablespoon olive oil
• 1 pound ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 (1.25-ounce) package taco seasoning
• 1 cup rice
• 1 cup vegetable broth
• 1 (15-ounce) can black beans, drained and rinsed
• 1 (10-ounce can) Ro*Tel® Mild Diced Tomatoes & Green Chilies
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Kosher salt and freshly ground black pepper, to taste
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro leaves
• 1 1/2 cups shredded cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1 Roma tomato, diced

Directions

• Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat. Stir in rice, vegetable broth, beans, Ro*Tel®, corn, chili powder and cumin; season with salt and pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro. Remove from heat and top with cheeses. Cover until cheese has melted, about 2 minutes. Serve immediately, garnished with tomato, if desired.