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16

Mexican Skillet Casserole

Prep 25 min
Total 25 min
Servings 8

Bring Mexican flavors to your family’s dinner table tonight. Progresso™ black beans, tomatoes and rice star in a flavorful casserole dish – ready in 25 minutes. MORE+ LESS-

By Betty Crocker Kitchens

June 26, 2014

Ingredients

teaspoons canola oil

1 3/4

cups chopped onions

cloves garlic, finely chopped

lb ground beef round

tablespoons chili powder

teaspoon ground cumin

3/4

teaspoon kosher (coarse) salt

1 3/4

cups hot cooked long-grain white rice

can (15 oz) Progresso™ black beans, drained, rinsed

can (14.5 oz) petite diced tomatoes with jalapeños, undrained

1/2

cup shredded reduced-fat sharp Cheddar cheese (2 oz)

Chopped fresh cilantro, if desired

Steps

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1

In 12-inch skillet, heat oil over medium-high heat. Cook onions and garlic in oil 3 minutes, stirring occasionally, until tender. Add beef; cook 5 to 7 minutes, stirring occasionally, until thoroughly cooked. Drain.
2

Stir in chili powder, cumin and salt. Add cooked rice, beans and tomatoes; cook over medium heat 2 minutes, stirring occasionally, until thoroughly heated.
3

Sprinkle with cheese. Cover; remove from heat. Let stand 1 minute or until cheese is melted. Garnish with cilantro.