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

Preparation:

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.