Mexican Skillet Casserole

Mexican-Skillet-CasseroleIngredients

  • 2 teaspoons canola oil
  • 1 3/4 cups chopped onion
  • 4 garlic cloves, minced
  • 1 pound ground round
  • 2 tablespoons chili powder
  • 1 teaspoon ground cumin
  • 3/4 teaspoon kosher salt
  • 1 3/4 cups hot cooked long-grain white rice
  • 1 (14.5-ounce) can petite-cut diced tomatoes with jalapeños
  • 1 (15-ounce) can black beans, rinsed and drained
  • 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)

Directions
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.

Yield: Serves 8 (serving size: about 1 cup)

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