Taco Casserole

The best thing about this casserole is it's so easy and it's easy to add or delete what you like and it freeze well.   I split it in two because my husband likes the corn and back beans, but I do not.  I like to add shredded lettuce, sour cream and green onions to on the top of mine after it's baked.

TACO CASSEROLE
(serves 8)

Ingredients:
*1 pound ground beef (can sub with ground turkey or ground chicken)
*1 large yellow onion, chopped
*1 green bell pepper, chopped
*1 red bell pepper, chopped
*3 garlic cloves, chopped
*1 (15.25 ounce) can black beans, drained
*2 cups frozen corn
*1 quart (4 cups) stewed tomatoes
*1 (1.25 ounce) package taco seasoning (I use mild, but if you like spicy go for it)
*1 teaspoon ground cumin
*1/2 teaspoon onion powder
*1/2 teaspoon garlic powder
*1/2 teaspoon chili powder
*1 teaspoon salt
*1 teaspoon ground black pepper
*4 cups rice, cooked (white or brown)
*2 cups sharp cheddar cheese, shredded
*lettuce shredded (optional)
*sour cream (optional)
*green onions, chopped (optional)

Directions:
~Spray a 9x13 inch pan with cooking spray.
~Preheat oven to 350 degrees.
~In a large skillet brown the ground beef.
~Drain any excess grease.
~Add yellow onion, green pepper, and red pepper, cook until onions are soft.
~Add minced garlic and cook another 1-2 minutes.
~Stir in taco seasoning, cumin, garlic powder, onions powder, chili powder, salt, and pepper.
~Add black beans, corn and stewed tomatoes.
~Spread cooked rice into the bottom of the prepared pan.
~Spoon the taco mixture evenly over the rice.
~Sprinkle cheese over the top.
~Bake uncovered for 30 minutes.

**If you choose to freeze it, do not bake it first.  When you are ready to use it:
    ~Remove from freezer.
    ~Cover with aluminum foil.
    ~Bake for 45 minutes.
    ~Remove aluminum foil, and bake another 5-10 minutes.