What's For Dinner? - Mexican Skillet Casserole
Updated: October 2, 2012
Tonight's dinner, courtesy of Leia Kedem, is Mexican Skillet Casserole.
Mexican Skillet Casserole
Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine lettuce for an amazing burrito.
- Yield: Serves 8 (serving size: about 1 cup)
- Hands-on:22 Minutes
- Total:23 Minutes
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 jalapeos
- 1 (15-ounce) can black beans, rinsed and drained
- 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)
Preparation
1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; saut 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.
