1-2 cans chopped green chiles (depending on taste)
1/2 small onion, chopped fine
1 can (14.5 oz.) tomatoes, crushed or diced
Low sodium chicken broth or stock
1/4 lb lean ground beef
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp ground cumin
1 small can black beans, rinsed and drained
8 oz shredded Colby Jack or Mexican 4 cheese mix, divided
1 small can sliced black olives
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Let's Make It
Preheat oven to 375 degrees F. Melt butter in 10 inch skillet. Add rice, stir often until golden brown and fragrant. Add seasoning from rice, green chiles, onion and tomatoes. Substitute broth/stock for water that rice calls for. Bring to boil stirring often. Reduce heat to simmer, cover, and cook according to directions on box until tender.
Meanwhile brown ground beef and drain. Add onion powder, garlic powder, ground cumin, and black beans. Add meat to the rice mixture stirring gently so beans hold their shape.
Spray 13x9x2 pan with Pam. Add 1/2 of rice mixture. Sprinkle half of shredded cheese over casserole. Add remaining rice mixture. Sprinkle remaining shredded cheese and olives on top.
Bake for 15-20 minutes or until cheese is bubbly. Serve with hot flour tortillas, and salsa if desired.
Calories From Fat
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Dietary Fibers 0g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.