This mixture goes inside of a taco shell, but also tastes good as is. Add or take away whatever veggies you want to.
CHEESY TACO BEEF AND RICE CASSEROLE
(serves 6)
Ingredients:
*1 pound ground beef (I sue 80/20)
*1 medium yellow onion, chopped
*1 red bell pepper, chopped
*1 free bell pepper, chopped
*3 garlic cloves, minced
*1 ( ounce) can diced tomatoes
*1 teaspoon salt
*1 teaspoon ground black pepper
*1 1/2 teaspoons onion powder
*3/4 teaspoon ground cumin
*1 teaspoon paprika
*1 cup long grain white rice, rinsed
*1 cup frozen corn
*1 cup black beans, rinsed and drained (optional)
*2 1/2 cups beef stock or broth
*2 1/2 cups cheddar cheese, shredded
Toppings:
*fresh cilantro (optional)
*flour or corn taco shells
*sour cream (optional)
*salsa (optional)
*chopped jalapeno peppers (optional)
*chopped green onions
*sliced avocado
Directions:
~Preheat oven to 350 degrees.
~Heat up a large oven proof skillet over medium heat until hot.
~Add in 1 pound ground beef, 1 chopped red bell pepper, 1 chopped green bell pepper, and 1 medium chopped yellow onion, breaking up ground beef as it cooks.
~Once ground beef is almost completely browned, add 3 minced garlic and cook for 2 more minutes, stirring often.
~Drain grease if necessary.
~Push ground beef mixture to one side and add the 1 cup rinsed long grain rice on the other side.
~Cook for about 2-3 minutes, stirring the rice around as it cooks.
~Stir in 1 teaspoon salt, 1 teaspoon ground black pepper, 3/4 teaspoon ground cumin, and 1 teaspoon paprika.
~Stir the rice and ground beef mixture together until well mixed.
~Stir in 1 (15 ounce) can chopped tomatoes, 1 cup frozen corn, 1cup rinsed and drained black beans
~Stir in 2 1/2 cups beef stock.
~Cover and cook for about 15-18 minutes.
~Add rice and place in preheated oven for about 10 minutes or until the cheese is completely melted.
~Scoop desired amount of filling into each taco shell. Top with desired toppings.
