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One Pot Mexican Beef and Rice Casserole Recipe

   
 

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     One Pot Mexican Beef and Rice Casserole

Category   Entrees - Maindishes
Sub Category   Gameday-Tailgate
Servings   8
Preptime   45 minutes

Ingredients
3 Tablespoons of olive oil
2 cups of onion, diced
1 bell pepper, diced
1/2 jalapeno,seeded, finely chopped
1.5 lbs. lean ground beef
3 cloves of garlic, minced
2 Tablespoons of Taco Seasoning
1.5 cup of rice
2 cans of Vegetable Broth, 28 ozs.
 
1 can of black beans, drained and rinsed
1 can of Mild Rotel Tomatoes
2 cups of frozen corn, or canned
1 teaspoon of chili powder and cumin
Salt and Pepper to taste
Juice of 2 limes
4-6 tablespoons of chopped cilantro
8 oz. pkg. shredded cheddar and monterey Jack cheese
1 Roma romato, diced

Instructions
Heat olive oil in a large skillet over medium heat. Add onions, peppers, and jalapeno. Saute for 3 minutes. Add beef and garlic and cook until brown. Make sure to crumble the beef as it cooks. Stir in Taco Seasoning.
Stir in rice, vegetable broth, beans, Rotel, corn, chili powder, cumin and salt and pepper. Bring to a boil, cover, and reduce to a simmer. Cook until rice is cooked through, about 20-30 minutes. Stir in lime juice and cilantro.
Remove from heat and top with cheese, more cilantro and diced tomato. Jim found this on Pinterest and it was quite good. I think adding chopped spinach and sliced black olives would be good too.
Serving Suggestions
Salad, Garlic Toast and a bottle of red wine


Originally Submitted
8/6/2019





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