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Ingredients:
- 2 cups cooked rice
- 1/2 to 1 pound ground beef, chuck or round
- 1/2 cup chopped onion
- 1/4 cup chopped green or red bell pepper
- 1 can (15 ounces black beans, drained and rinsed
- 1 can (8 ounces) tomato sauce
- 1 cup corn kernels (use canned, drained or frozen, thawed)
- 1/2 teaspoon salt
- Dash pepper
- 1 1/2 teaspoons chili powder
- Dash garlic powder
- 1/4 teaspoon ground cumin
- 2 tablespoons fresh chopped cilantro
- Shredded Cheddar cheese or Mexican blend of cheeses, for topping
Preparation:
Cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese. Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted.
Serves 4 to 6.
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