Southwestern Layered Beef Casserole
By adjusting the cooking method, carefully choosing the ingredients, and adding Tex-Mex flavors, we transformed this often-uninspired casserole.
Keywords
- Southwest (Tex-Mex)
- Casseroles
- US & Canada
- Meat
- Beef
- Main Courses
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Cooking tools:
Ingredients
- 1 tablespoon vegetable oil
- 3/4 cup long-grain white rice
- 1 (10-ounce) can Ro-Tel Original Diced Tomatoes & Green Chilies
- 1/2 cup chicken broth
- Salt
- pepper
- 1 pound 85 percent lean ground beef
- 1 onion, chopped fine
- 1 green bell pepper, stemmed, seeded, and chopped fine
- 1 tablespoon chili powder
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 (8-ounce) can tomato sauce
- 1 (15-ounce) can pinto beans, rinsed
- 6 ounces Monterey Jack cheese, shredded (1 1/2 cups)
- 1 cup frozen corn, thawed
- 3 scallions, sliced thin on bias
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