Friday, March 14, 2014

Tex-Mex Beef, Bean and Rice Casserole

  • 1 cups cooked rice
  • 1/2 pound grass-fed, organic ground beef, chuck or round
  • 1/4 cup chopped onion
  • 2 tablespoons cup chopped green or red bell pepper
  • 1 can (15 ounces black beans, drained and rinsed
  • 1 can (8 ounces) tomato sauce
  • 1/2 cup frozen corn kernels 
  • 1/4 teaspoon salt
  • Dash pepper
  • 3/4 teaspoons chili powder
  • Dash garlic powder
  • 1/8 teaspoon ground cumin
  • 1 tablespoons fresh chopped cilantro
  • Shredded Cheddar cheese or Mexican blend of cheeses, for topping


Cook rice and set aside. Lightly grease a 1-quart casserole. Heat oven to 350°.
Cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese. Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted.
Serve with fresh vegetable salad.

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