Home » Mexican Skillet Casserole

Mexican Skillet Casserole

Mexican Skillet Casserole
Write a review
  1. 2 teaspoons canola oil
  2. 1 3/4 cups chopped onion
  3. 4 garlic cloves, minced
  4. 1 pound ground round
  5. 2 tablespoons chili powder
  6. 1 teaspoon ground cumin
  7. 3/4 teaspoon kosher salt
  8. 1 3/4 cups hot cooked long-grain white rice
  9. 1 (14.5-ounce) can petite-cut diced tomatoes with jalapeños
  10. 1 (15-ounce) can black beans, rinsed and drained
  11. 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)
  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.
  2. Source: http://myrecipes.com
5:2 Intermittent Fasting Diet http://5-2intermittentfastingdiet.com/
Subscribe to our Newsletter
  Please Fill the Form Below
Privacy is important to us. We will not sell, rent, or give your name or address to anyone.