Mexican Skillet Casserole

Name: Mexican Skillet Casserole
Total time: 23 min
Yield: Serves 8 (serving size: about 1 cup)
Ingredients: 2 teaspoons canola oil; 1 ¾ cups chopped onion; 4 garlic cloves, minced; 1 pound ground round; 2 tablespoons chili powder; 1 teaspoon ground cumin; ¾ teaspoon kosher salt; 1 ¾ cups hot cooked long-grain white rice; 1 (14.5-ounce) can petite-cut diced tomatoes with jalapeños; 1 (15-ounce) can black beans, rinsed and drained; 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)

9 Ratings
6 Reviews

Serve with corn chips for dipping, or roll this yummy mixture up in a tortilla with some chopped romaine lettuce for an amazing burrito.

By Amanda Haas

Recipe by Oxmoor House September 2012

Gallery

Credit: Oxmoor House

Recipe Summary

hands-on:

22 mins

total:

23 mins

Yield:

Serves 8 (serving size: about 1 cup)

Nutrition Info

Directions

Step 1
Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; sauté 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.

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Chef's Notes

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Source

Cooking Light Real Family Food

Nutrition Facts

Per Serving:

228 calories; fat 8.7g; saturated fat 3.3g; mono fat 3.2g; poly fat 0.6g; protein 16.7g; carbohydrates 20.4g; fiber 3.3g; cholesterol 42mg; iron 2.5mg; sodium 532mg; calcium 146mg.

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Lynette Young Hewitt

01/19/2023

My husband and I loved this. I made it exactly by your recipe, the flavor is amazing. This will definitely be made over and over.

Debi

01/09/2023

My husband and I absolutely LOVED this recipe! Excellent flavors...I added 1 jalepeno pepper and extra tomato (fire roasted). Other than that, this was SO good! A new one pan wonder!

NuttyMom

04/27/2015

Even my 11 year old son, who once lived on hot dogs & macaroni & cheese for an entire year. There are a million variations, too. Chicken, brown rice, black olives.... I halve the chili powder.

EleanorCook

06/02/2014

This is extremely versatile. I used it for burritos twice and a taco salad. It goes a long way for 2 people!

Rhobley

03/24/2013

Love this dish added a few things , like corn, more tomatoes, and salsa!!

Janelle35

09/25/2012

This was a super good, fast, and easy week night meal. My very picky 4, 5, and 7 yr olds loved it...they said it was "yummy" and I even served it burrito style on whole wheat tortillas. Definitely will be making it again!

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