Mexican Casserole with Beans and Rice
Stir up something tasty with this easy casserole. This recipe has rice, beans and other Mexican goodness all in one dish.
preparation
preparation time
0 mins
cook time
0
servings
1
calories
3457
ingredients
2 tablespoons olive oil
1 small yellow onion chopped
0.5 jalapeno minced (optional)
1 clove garlic (optional)
1 pounds ground beef (can substitute chicken)
2 tablespoons chili powder
1 tablespoons kosher salt
15 ounces chopped tomatoes
15 ounces red kidney beans drained
0.5 cup white rice uncooked
0.5 bunch cilantro chopped (optional)
8 ounces cheddar, Jack or Asiago cheese grated
directions
Casserole
In a 10" or 12" sauté pan or skillet with lid, heat oil and add onion and jalapeno. Cook until soft, about 3 minutes. Add garlic and meat and cook for 2 minutes (drain fat if desired). Stir in chili powder, salt, tomatoes, kidney beans, rice and 3/4 can (use tomato can) water. Stir and bring to a boil. Cover and cook over low heat 10 minutes. Uncover and cook additional 5-10 minutes or until rice is tender.
Serve
Stir in cilantro just before ready to serve. Turn off heat and sprinkle cheese over top of casserole. (Or if entertaining, transfer to a 9 x 13 casserole and sprinkle with cheese). Place pan under broiler; cook until cheese is melted and a little crusty. Serve warm.
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