1920. Mexican Skillet Casserole

This was a hearty one-pan meal that the entire family enjoyed. All elements are there: meat, rice, vegetables, all very well seasoned. 

After the stovetop dish is cooked, the cheese is put over the top and the pan is covered so the residual heat melts it. We served it with a side of tomato and onion salad, or pico de gallo if you will

Ingredients:

1 Tbsp olive oil

500g minced beef

1 onion, diced

2 garlic cloves, grated

4 Tbsp taco seasoning

salt, or to taste

400g can diced tomatoes with green chilis

1 can black beans, drained and rinsed

1 cup corn, rinsed (frozen or canned)

¾ cup jasmine rice, rinsed and drained

2 cups chicken stock

2 cups Mexican cheese or equal parts mozzarella and cheddar

Method:

Sauté the minced beef, breaking it apart just until it’s no longer pink, about 3 minutes.

Add chopped onion and sauté until the onion is softened, another 3-4 minutes. Add garlic and cook for 30 seconds, until fragrant.

Add taco seasoning and stir to combine.

Add tomatoes with their juices, black beans, corn, and rice. Stir to combine.

Add chicken stock and salt, and bring to a light boil. Reduce the heat to a simmer. Cover with a tight-fitting lid and simmer on low for 15 minutes or until the rice is done cooking. Turn off the heat.

Open the lid, sprinkle on the cheese, then cover and let it rest for 5 minutes until the cheese is melted.

Garnish with fresh coriander before serving, or use your favorite taco toppings such as avocado and pico de gallo.

صحة و عافية