One Pot Mexican Beef and Rice Casserole

Ingredients

• 1 tablespoon olive oil
• 1 pound extra lean ground beef
• 1 medium onion, diced
• 2 large cloves garlic, minced
• 7 tsp low sodium homemade taco seasoning (found in files)
• 1 cup rice
• 1 cup low sodium beef broth
• 1 (15-ounce) can no salt added black beans, drained
• 1 (10-ounce can) no salt added Diced Tomatoes & Green Chilies
• 1 cup corn kernels, frozen, canned or roasted
• 1 teaspoon chili powder
• 1/2 teaspoon cumin
• Freshly ground black pepper, to taste
• Juice of 1 lime (about 1 tbsp)
• 2 tablespoons chopped fresh cilantro leaves
• 4 oz shredded, low sodium Swiss & Gruyere cheese or other low sodium cheese
• 1 Roma tomato, diced

Directions

1. Heat olive oil in a large skillet over medium high heat. Add ground beef, onion and garlic. Cook until beef has browned, about 3-5 minutes, making sure to crumble the beef as it cooks; stir in taco seasoning. Drain excess fat.

2. Stir in rice, low sodium beef broth, beans, low sodium diced tomatoes, corn, chili powder and cumin; season with pepper, to taste. Bring to a boil; cover, reduce heat and simmer until rice is cooked through, about 16-18 minutes. Stir in lime juice and cilantro.

3. Remove from heat and top with cheese. Cover until cheese has melted, about 2 minutes.

4. Serve immediately, garnished with diced tomato, if desired.