|Nutrition Facts (per serving)|
|Servings: 4 to 6|
|Amount per serving|
|% Daily Value*|
|Total Fat 12g||15%|
|Saturated Fat 5g||23%|
|Total Carbohydrate 34g||13%|
|Dietary Fiber 8g||29%|
|Total Sugars 4g|
|Vitamin C 13mg||67%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
This ground beef casserole is a quick-fix meal your family will love. The Tex-Mex flavors include cumin, chili powder, and chopped cilantro.
Serve this tasty casserole with hot freshly baked cornbread for a delicious everyday meal.
1 cup long-grain rice, uncooked
1 pound lean ground beef, chuck or round
1/2 cup chopped onion
1/4 cup chopped bell pepper, green or red
1 (15-ounce) can black beans, drained and rinsed
1 (8-ounce) can tomato sauce
1 cup sweet corn, canned and drained, or frozen and thawed
1/2 teaspoon salt
1 dash freshly ground black pepper
1 1/2 teaspoons chili powder
1 dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons chopped fresh cilantro
Shredded cheddar cheese, or Mexican blend of cheeses, for garnish
Cilantro, or green onions, chopped, for garnish
Steps to Make It
Cook the rice as directed on the package; set aside.
Preheat the oven to 350 F.
Lightly grease a 2-quart casserole.
In a skillet over medium heat, cook the ground beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer.
To the beef, add the beans, tomato sauce, corn, salt and pepper, chili powder, garlic powder, and cumin. Stir in the 2 tablespoons of chopped cilantro. Add the cooked rice and blend well.
Spoon the mixture into the prepared casserole.
Bake for 25 minutes.
Top with the shredded cheese and cook for 5 minutes longer, or until cheese is melted.
Garnish with more chopped cilantro or chopped green onions, if desired.
- Serve with a tossed salad and cornbread.