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Andre Lewis

Taco Beef and Rice Casserole

Print Recipe
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.