Mexican Skillet Casserole

It has a nice flavor blend of chili powder and cumin.  I serve it open-face on a flour tortilla. Add it to your comfort food collection.

4 servings

14 calculated points

Syrah, Tempranillo

Ingredients

• 2 teaspoons canola oil
• 1¾ cups chopped onion
• 4 garlic cloves, minced
• 1 pound ground round
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon kosher salt
• 1¾ cups hot cooked long-grain white rice
• 1 (14.5-ounce) can petite-cut diced tomatoes with jalapeños
• 1 (15-ounce) can black beans, rinsed and drained
• 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)

Directions

1. Heat a large skillet over medium-high heat. 
2. Add oil; swirl to coat. 
3. Add onion and garlic; sauté 3 minutes or until tender. 
4. Add beef; cook 4 minutes or until browned, stirring to crumble. 
5. Drain, and return to pan. 
6. Stir in chili powder, cumin, and salt. 
7. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. 
8. Sprinkle with cheese; cover and remove from heat. 
9. Let stand 1 minute or until cheese melts.