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Taco Beef and Rice Casserole
Andre Lewis

Taco Beef and Rice Casserole

Black beans, corn and rice make a pound of taco beef feed ten without hiding it. The rice is cooked first, so the bake needs only enough tomato sauce to stay juicy. Pepper Jack melts through the pan and leaves the top open for a few browned edges.
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Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 10
Ingredients Method

Ingredients
  

  • 1 pound 85% lean ground beef
  • 1 medium onion diced
  • 2 tablespoons chili powder
  • 2 teaspoons ground cumin
  • 1 teaspoon garlic powder
  • 1 teaspoon kosher salt
  • 1 can black beans 15 ounces, rinsed and drained
  • 1 1/2 cups frozen corn thawed
  • 1 can fire-roasted diced tomatoes 14.5 ounces, drained
  • 1 can tomato sauce 15 ounces
  • 4 cups cooked long-grain rice
  • 2 1/2 cups shredded pepper Jack cheese divided

Method
 

  1. Heat the oven to 375°F and grease a 9-by-13-inch dish.
  2. Brown the beef and onion in a skillet and drain. Stir in chili powder, cumin, garlic powder and salt for 30 seconds.
  3. Add the beans, corn, tomatoes and tomato sauce and simmer for 5 minutes.
  4. Fold in the rice and 2 cups pepper Jack. Spread in the dish and top with the remaining cheese.
  5. Bake for 25 to 30 minutes, until hot and bubbling. Rest 10 minutes before cutting.