Monday, May 4, 2009

Mexican Rice Casserole

I found this recipe over at For The Love Of Cooking and thought it would be something the hubby would love, and I was right, he really loved it, and has requested we make it again soon. I made a few changes, left out the oregano, used mexican blend shredded cheese and DH wanted me to add chili beans as well as black beans and leave out the cilantro as he doesn't like it.

1 1/2 cups of white rice, prepared
1 tsp of olive oil
1 lb lean ground beef
1/2 onion, diced
3 cloves of garlic
1 tsp paprika
1 tsp chili powder
1 tsp dried cumin
1 tsp garlic powder
1 tsp crushed red pepper flakes
Salt and pepper to taste
1 can of black beans, drained and rinsed
1 can of medium chili beans
1 15 oz can of tomato sauce
2 cups of shredded mexican blend cheese
3-4 tomatoes, sliced

Preheat the oven to 350. Prepare rice per instructions. While the rice is cooking heat the olive oil in a large skillet over medium heat. Once the skillet is hot, add the ground beef, cook the beef for 3-4 minutes then add the diced onion and all of the seasonings. Stir until well combined and cook for an additional 10 minutes or until the beef is cooked through and the onion is tender. Add the minced garlic and cook, stirring constantly for an additional 60 seconds. Add the cooked rice, drained and rinsed black beans. chili beans, tomato sauce to the beef and onion mixture.
Coat a large baking dish with cooking spray and pour the rice mixture into the dish, spreading it evenly. Place the tomato slices on top of the rice mixture then top with cheese.
Spray a piece of tin foil with cooking spray (so the cheese won't stick) and cover the baking dish. Bake for 20 minutes then remove the tin foil. Bake for an additional 5-7 minutes or until the cheese is melted and golden brown. Remove from the oven and let sit for 5 minutes before slicing. Top with a dollop of sour cream.

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