Mexican Skillet Casserole |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine lettuce for an amazing burrito. Ingredients:
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:
1. 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.
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