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Salsa Verde Beef Rice Casserole
Andre Lewis

Salsa Verde Beef Rice Casserole

Tomatillo salsa and roasted green chiles give this beef-and-rice pan a bright, tangy sauce. Pinto beans stretch the meat and Monterey Jack melts without taking over. Using cooked rice prevents the acidic salsa from slowing raw grains and keeps the bake to half an hour.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 1/2 pounds 85% lean ground beef
  • 1 medium white onion diced
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 can pinto beans 15 ounces, rinsed
  • 2 cans diced green chiles 4 ounces each, drained
  • 2 cups salsa verde
  • 5 cups cooked long-grain white rice
  • 2 1/2 cups shredded Monterey Jack divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish. Brown beef and onion and drain.
  2. Stir in cumin, garlic powder and salt for 30 seconds, then add beans, green chiles and salsa verde and simmer 4 minutes.
  3. Fold in rice and 2 cups Monterey Jack.
  4. Spread in the dish and top with remaining cheese.
  5. Bake for 25 to 30 minutes until hot and bubbling. Rest 10 minutes.