Mexican Casserole

One of our favorite types of meals around here is a good Mexican dish. We typically have "Taco Tuesdays" because they're simple, healthy, and everyone will eat them. I decided to try a casserole & it quickly became a favorite! I used venison because my husband is a big deer hunter, and our freezer is usually packed with this lean & cholesterol-free meat, but you can make this with beef or even turkey if you'd like.

The photo really doesn't do it justice. This meal is chock full of vegetables & lots of flavor!

Recipe:

Serves: 12

• 1 cup Brown Rice
• 2 pounds Ground Beef (or Venison or Turkey)
• 1 can Black Beans
• 1 tablespoon Olive Oil
• 2 Bell Peppers, diced
• 1 large Onion, diced
• 4 Green Onions, sliced thin
• 1 can Diced Tomatoes
• 1 can Green Chile
• 1 tablespoon Chili Powder
• 1 teaspoon Cumin
• 1 teaspoon Corriander
• 1 teaspoon Salt
• 1/2 teaspoon Black Pepper
• 1/2 cup Fresh Cilantro, minced
• 4 oz. Cheddar Cheese, shredded
• Plain Greek Yogurt

Directions:

• Cook rice according to package directions until just al dente. Drain, if needed, and set aside. 
• Brown beef in a large skillet until no pink remains; drain excess fat and add to rice in a large bowl along with beans.
• Heat oil in the same skillet and cook peppers and onions until slightly softened, about 5 minutes; add to beef mixture.
• Add all remaining ingredients to beef mixture except cheese and stir gently to mix well.
• Pour beef mixture into a greased 13 x 9 baking dish and top with grated cheese.
• Cover and bake at 375 until bubbly throughout and cheese has melted, about 40 minutes.
• Let stand a few minutes before serving.
• Top with a spoonful of Greek Yogurt.
• Enjoy!

21DF - 2 Reds, 2 Greens, 1/4 Yellow, 1/2 Blue