One Pot Mexican Beef & Rice Casserole

1 tablespoon olive oil
1 pound ground beef
1 onion, diced
2 cloves garlic, minced
1 1.25-ounce package of taco seasoning
1 cup rice
1 cup vegetable broth
1 15-ounce can of black beans, drained and rinsed
1 10-ounce can of Mild Diced Tomatoes & Green Chilies
1 cup corn kernels, frozen, canned or roasted
1 teaspoon chili powder
½ teaspoon cumin
Kosher salt and freshly ground black pepper, to taste
Juice of 1 lime
2 tablespoons chopped fresh cilantro leaves
1 ½ cups shredded cheddar cheese
½ cup shredded Monterey Jack cheese
1 Roma tomato, diced

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.

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