★Ingredients
1 onion, diced
1 pound ground beef or turkey
1 bell pepper, diced
1 cup long-grain white rice
2 cloves garlic, minced
- 1 can (15 ounces) black beans, drained and rinsed
1 cup corn kernels (fresh, frozen, or canned)
1 can (15 ounces) diced tomatoes
1 cup chicken or vegetable broth
1 teaspoon cumin
1 tablespoon chili powder
Salt and pepper to taste
Optional toppings: sliced avocado, chopped cilantro, sour cream
1 cup shredded cheese (cheddar, Monterey Jack, or Mexican blend)
Bake strawberry cheesecake lasagna
★Instructions
Preheat your oven to 375°F (190°C).
In a large oven-safe skillet or casserole dish, cook the ground meat over medium heat until browned. Drain any excess fat.
Add diced onion, bell pepper, and minced garlic to the skillet. Cook until softened, about 5 minutes.
Stir in the rice, black beans, diced tomatoes, corn, chicken or vegetable broth, chili powder, cumin, salt, and pepper. Bring to a simmer.
Cover the skillet or casserole dish and transfer it to the preheated oven. Bake for 25-30 minutes, or until the rice is cooked through and the liquid is absorbed.
Remove from the oven and sprinkle the shredded cheese on top. Return to the oven for a few minutes, until the cheese is melted and bubbly.
Serve hot, topped with optional toppings like sliced avocado, chopped cilantro, and sour cream. Enjoy your Mexican casserole!