A comforting Tex-Mex dish with ground beef, rice, beans, and melted cheddar cheese in a zesty sauce.
# Components:
→ Proteins
01 - 1 lb lean ground beef
02 - 1 can (15 oz) black beans, drained and rinsed
→ Vegetables
03 - 1 medium yellow onion, diced
04 - 1 medium red bell pepper, diced
05 - 2 cloves garlic, minced
→ Grains
06 - 1 cup long-grain white rice, uncooked
→ Sauces & Liquids
07 - 1 can (14 oz) diced tomatoes with green chilies, undrained
08 - 1 cup beef broth
09 - 1/2 cup tomato sauce
→ Dairy
10 - 1 1/2 cups shredded cheddar cheese, divided
→ Spices & Seasonings
11 - 2 tsp chili powder
12 - 1 tsp ground cumin
13 - 1/2 tsp smoked paprika
14 - 1/2 tsp dried oregano
15 - 1/2 tsp salt, or to taste
16 - 1/4 tsp black pepper
→ Garnishes (optional)
17 - Fresh cilantro, chopped
18 - Sliced jalapeños
19 - Sour cream
# Method steps:
01 - Preheat oven to 375°F. Grease a 9x13-inch casserole dish.
02 - In a large skillet over medium-high heat, cook the ground beef until browned. Drain excess fat if necessary.
03 - Add the diced onion, red bell pepper, and garlic to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in chili powder, cumin, smoked paprika, dried oregano, salt, and pepper. Cook for 1 minute until fragrant.
05 - Add the uncooked rice, diced tomatoes with juice, tomato sauce, and beef broth to the skillet. Mix thoroughly.
06 - Fold in the black beans and 1 cup of shredded cheddar cheese.
07 - Transfer the mixture evenly into the prepared casserole dish. Cover tightly with aluminum foil and bake for 30 minutes.
08 - Remove foil, sprinkle the remaining 1/2 cup shredded cheddar cheese over the top, and bake uncovered an additional 10 minutes until cheese melts and rice is tender.
09 - Allow to rest for 5 minutes before serving. Garnish with chopped cilantro, sliced jalapeños, and sour cream as desired.
