One Pot Mexican Beef and Rice Casserole

By carvalhohm

Ingredients

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

Preparation

Step 1

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.