Southwestern Layered Beef Casserole

By fuzzygroup

Ingredients

• 1 tablespoon vegetable oil
• 1 cup long-grain white rice
• 2 (10-ounce) can Ro-tel Diced Tomatoes & Green Chilies
• 1/2 cup chicken broth
• Salt and pepper
• 1.3 pound 85 percent lean ground beef
• 1 onion, chopped fine
• 1 green bell pepper, stemmed, seeded, and chopped fine
• 1 tablespoon chili powder
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 2 cans (8-ounce) tomato sauce
• 1 (15-ounce) can pinto beans, rinsed
• 2 cups cheese, Monterey Jack cheese, shredded
• 1 cup frozen corn, thawed
• 3 scallions, sliced thin on bias

Details

Adapted from cookscountry.com

Preparation

Step 1

1. Adjust oven rack to middle ­position and heat oven to 350 degrees. Grease 10x13 baking dish with non stick spray. Heat oil in 12-inch skillet over medium-high heat until shimmering. Add rice and cook, stirring frequently, until deep golden, about 5 minutes. Transfer rice to prepared dish. Stir tomatoes and their juice, broth, 1/2 teaspoon salt, and 1/4 teaspoon pepper into rice.

2. Wipe out now-empty skillet with paper towels. Add beef, onion, bell pepper, 1/2 teaspoon salt, and 1/4 teaspoon pepper to skillet and cook over medium heat until beef is no longer pink and vegetables have softened, about 5 minutes. Stir in chili powder, garlic, cumin, and coriander and cook until ­fragrant, about 30 seconds. Stir in tomato sauce and cook until slightly thickened, about 2 minutes.

3. Add beef mixture to dish and spread evenly over rice. Layer beans, then Monterey Jack, and finally corn over beef. Spray 12-inch square of aluminum foil with vegetable oil spray and cover dish tightly with foil. Place on rimmed baking sheet and bake until liquid is absorbed and rice is tender, 60 to 70 minutes. Uncover, sprinkle with scallions, and let stand for 10 ­minutes. Serve.