Mexican Beef & Rice Casserole

1 Tbsp Olive Oil
1 1/2 lbs Ground Beef
1 Medium Onion – diced
3 – 4 Cloves Garlic – minced
1/3 C Taco Seasoning
1 Tbsp Tomato Paste
1 10 oz Can Rotel – Tomato & Green Chili’s
1 C Fire Roasted Tomatoes
1 C Frozen Corn
1 15 oz Black Beans – drained & rinsed
1 Lime – juiced
Salt & Pepper to taste
1 1/2 C Rice
2 C Chicken Broth
2 C Cheddar/Monterey Jack Cheese – shredded

Garnish with
Scallions – Chopped Roma Tomatoes – Cilantro

In a large skillet drizzle olive oil, add onions cooking 2 – 3 minutes, add garlic cooking until fragrant.
Add chop meat and brown until no longer pink. Drain fat is needed.

Stir in taco seasoning until well blended, add tomato paste, rotel, fire roasted tomatoes, corn, black beans, salt & pepper & lime juice. Stir until all incorporated. Add chicken broth and rice. Cover and lower heat. Simmer for 20 – 25 minutes or until rice is tender.

Top with shredded cheese, cover and cook until cheese is melted.

Garnish with scallions, roma tomatoes & cilantro

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