Servings: 6 people
Ingredients
- 1 lb of ground beef
- 1/2 tsp each salt and pepper
- 2 tsp chili powder
- 1 tsp each of cumin and dried cilantro
- 1 onion chopped
- 1 tbsp minced garlic
- 10 oz can of Rotel not drained
- 8 oz can of tomato sauce
- 10 oz can of corn drained
- 10 oz can of black beans drained and rinsed
- 1 1/2 cups of chicken OR beef broth
- 1 cup of long grain white rice uncooked & rinsed
- 2 cups of shredded Colby Jack cheese
- Sour cream
- Cilantro
- Pico de gallo
- Taco sauce
Instructions
- Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.
- Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.
- Add the minced garlic, Rotel, tomato sauce, black beans, corn, broth, and uncooked rice to the skillet.
- Stir well, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- Stir in some of the shredded cheese. Top with the rest of the shredded colby Jack cheese and let it melt or pop in the oven on broil.
- Serve and top with sour cream, taco sauce, cilantro, and fresh pico & tortilla chips. Enjoy!
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