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Mexican Skillet Casserole

Oxmoor House
Hands-On time 22 mins
Total time 23 mins
Yield Serves 8 (serving size: about 1 cup)
Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine lettuce for an amazing burrito.

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)

Nutrition 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

How to Make It

  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.

Cook's Notes

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.

Cooking Light Real Family Food