Prep Time: 10 Mins | Cook Time: 20 Mins | Total Time: 30 Mins | Yield: 5 Servings
This is a complete meal that everyone is going to love! This casserole has meat, rice, cheese, and a lot more! In just half an hour, you will surely enjoy dinner!
Ingredients:
2.5 c (625 ml) chicken broth/stock, low sodium
400 grams (14 ounces) can of corn kernels, drained
400 grams (14 ounces) can of black beans, drained (or other beans)
1 c green onions/shallots
1 capsicum/bell pepper, diced
500 grams (1-pound) of ground beef (mince), lean
1/3 c tomato paste
2 c (200 grams) cheese, shredded
1 1/4 c long-grain white rice, uncooked
2 tablespoons olive oil
1 onion, finely chopped
3 garlic cloves, minced
MEXICAN SPICES:
3 teaspoons coriander
3 teaspoons onion powder
1.5 tablespoons dried oregano
1.5 teaspoons salt
2 teaspoons paprika
3 teaspoons cumin
0.5 teaspoon cayenne pepper
Directions:
Place a large pot on the stove and turn the heat to high. Add oil and allow it to become hot. Stir in the onion and garlic, then saute for a few minutes until soft and aromatic.
Stir in the ground beef, then cook for a few minutes until crumbly and brown. Add the spices and stir until well blended.
Stir in the capsicum and cook for about a minute.
Stir in the broth and tomato paste, then cook for about a minute. Make sure to scrape the bottom of the pot to get the browned bits.
Stir in the black beans, rice, and corn to combine. Let the mixture simmer.
Turn the heat to medium-low, then cover the pot with the lid and simmer for 15 more minutes.
Add 1/2 of the cheese and green onions, then stir to combine.
Top with the rest of the cheese, then put the lid back on and allow the cheese to melt completely. Dish out!
Sprinkle green onions over each serving.
Serve and enjoy!
Notes:
I suggest using mozzarella, cheddar, Colby, or Monterey Jack cheese.
I highly recommend using long-grain rice for this recipe.
Place any leftovers in an airtight container, then put them in the fridge. They can last up to 3 days. Reheat for a few minutes before serving again.
Frozen corn can be used in this recipe.
Nutrition Facts:
Calories: 715cal (36%) Carbohydrates: 73g (24%) Protein: 45g (90%) Fat: 28g (43%) Saturated Fat: 13g (81%) Cholesterol: 109mg (36%) Sodium: 2039mg (89%) Potassium: 1258mg (36%) Fiber: 10g (42%) Sugar: 7g (8%) Vitamin A: 2254IU (45%) Vitamin C: 54mg (65%) Calcium: 437mg (44%) Iron: 7mg (39%)
Please don't forget to Like & Share this recipe with your friends. Also, make sure to follow on Facebook and Pinterest to get our latest Daily Yummy Recipes.