Mexican Skillet Casserole

Oxmoor House
Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine lettuce for an amazing burrito.

Yield:

Serves 8 (serving size: about 1 cup)

Recipe from

Recipe Time

Hands-On: 22 Minutes
Total: 23 Minutes

Nutritional Information

Calories 228
Caloriesfromfat 0.0 %
Fat 8.7 g
Satfat 3.3 g
Monofat 3.2 g
Polyfat 0.6 g
Protein 16.7 g
Carbohydrate 20.4 g
Fiber 3.3 g
Cholesterol 42 mg
Iron 2.5 mg
Sodium 532 mg
Calcium 146 mg

Ingredients

2 teaspoons canola oil
1 3/4 cups chopped onion
4 garlic cloves, minced
1 pound ground round
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 3/4 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)

Preparation

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

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Amanda Haas,

Cooking Light Real Family Food

September 2012