Mexican Rice Casserole
- 1 tsp of olive oil
- 1 lb lean ground beef (I used 96/4)
- 1/2 sweet yellow onion, diced
- 3 cloves of garlic, minced
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried cumin
- 1 tsp garlic powder
- 1 tsp dried oregano
- 1/2-1 tsp crushed red pepper flakes
- Sea salt and fresh cracked pepper, to taste
- 1 15 oz can of black beans, drained and rinsed
- 1 15 oz can of tomato sauce
- 3-4 tbsp fresh cilantro, chopped (divided)
- 1-2 cups of shredded cheddar cheese
- 3-4 tomatoes, sliced thickly
- Sour cream (topping)
- Salsa (topping)
- Guacamole (topping)
- This recipe is gluten-free
- Produce
- Black beans (1 15 oz can)
- Cilantro, fresh (3 tbsp)
- Cumin, dried (1 tsp)
- Garlic (3 cloves)
- Garlic powder (1 tsp)
- Oregano, dried (1 tsp)
- Tomatoes (3)
- Yellow onion, sweet (1/2)
- Meat
- Ground beef, lean (1 lb)
- Condiments
- Guacamole (1)
- Salsa (1)
- Tomato sauce (1 15 oz can)
- Cooking & Baking
- Chili powder (1 tsp)
- Olive oil (1 tsp)
- Paprika (1 tsp)
- Red pepper flakes (1/2 tsp)
- Sea salt and fresh cracked pepper (1)
- Dairy
- Cheddar cheese (1 cups)
- Sour cream (1)
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Recipe Stats
Published April 22, 2009 (3 years ago).
87 people saved this recipe.
