Mexican Skillet Casserole

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)
Total:
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Hands On: 22 Minutes
Total: 23 Minutes

Nutritional Information

Amount per serving
  • Calories: 228
  • Calories from fat: 0.0%
  • Fat: 8.7g
  • Saturated fat: 3.3g
  • Monounsaturated fat: 3.2g
  • Polyunsaturated fat: 0.6g
  • Protein: 16.7g
  • Carbohydrate: 20.4g
  • Fiber: 3.3g
  • Cholesterol: 42mg
  • Iron: 2.5mg
  • Sodium: 532mg
  • Calcium: 146mg

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. 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.

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