Name: Easy One-Dish Tex-Mex Beef with Rice
Prep time: 15 min
Cook time: 1 h 30 min
Total time: 1 h 45 min
Cuisine: Mexican
Ingredients: 2 pounds lean ground beef (we used a 7% fat to beef ratio 93/7); 1 cup white onion diced, about half a large white onion; 1 cup green bell pepper diced, about one medium bell pepper; 1 medium jalapeno seeded and minced, about 2 tablespoons; 1 tablespoon fresh garlic minced, about 2 cloves; 1 small bunch fresh cilantro (¼ cup fresh cilantro stems minced and save leaves for garnish); 1 10-ounce can Rotel diced tomatoes with chilies (we used mild heat); 1 teaspoon kosher salt; ½ teaspoon freshly ground black pepper; 1 teaspoon dry ground coriander; 1 teaspoon dry ground cumin; 1 teaspoon chili powder; 1 teaspoon dry Mexican oregano; 2 10-ounce cans red enchilada sauce, divided – or make homemade enchilada sauce; 3 cups low sodium beef broth or stock; 1 ½ cups white rice, uncooked; 1 15-ounce can chili beans in sauce (any brand); 12 ounces Jack cheese, shredded; 3 Roma tomatoes, diced for garnish; Sour cream, for garnish; Cilantro leaves from above, chopped for garnish

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$Easy One-Dish Tex-Mex Beef with Rice$

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Easy One-Dish Tex-Mex Beef with Rice

Yield: 10 servings 1x

Prep: 15 minutesCook: 1 hour 30 minutesTotal: 1 hour 45 minutes

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Ingredients

2 pounds lean ground beef (we used a 7% fat to beef ratio 93/7)

1 cup white onion diced, about half a large white onion

1 cup green bell pepper diced, about one medium bell pepper

1 medium jalapeno seeded and minced, about 2 tablespoons

1 tablespoon fresh garlic minced, about 2 cloves

1 small bunch fresh cilantro (1/4 cup fresh cilantro stems minced and save leaves for garnish)

1 10–ounce can Rotel diced tomatoes with chilies (we used mild heat)

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon dry ground coriander

1 teaspoon dry ground cumin

1 teaspoon chili powder

1 teaspoon dry Mexican oregano

2 10–ounce cans red enchilada sauce, divided – or make homemade enchilada sauce

3 cups low sodium beef broth or stock

1 1/2 cups white rice, uncooked

1 15–ounce can chili beans in sauce (any brand)

12 ounces Jack cheese, shredded

3 Roma tomatoes, diced for garnish

Sour cream, for garnish

Cilantro leaves from above, chopped for garnish

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Instructions

Preheat oven to 375 degrees F.

Prepare a 9x13x3-inch casserole dish by spraying with kitchen pan spray.

In a large bowl, place uncooked ground beef, onion, bell pepper, jalapeno pepper, garlic, cilantro stems, Rotel tomatoes with juice, salt, pepper, coriander, cumin, chili powder, oregano, ½ can of one of the red enchilada sauce cans, the beef stock and the uncooked rice.

Mix everything together, breaking up the uncooked beef. I used gloved hands to mix.

Mix in the chili beans in sauce and pour the entire contents into the prepared casserole dish.

Cover with a piece of parchment and then foil and bake for one hour.

Remove and stir the contents with a fork for even distribution. Cover again and bake for about 15-20 minutes or until the rice is just shy of tender.

Remove and discard parchment and foil and drizzle on the open half can of enchilada sauce.

Top with the shredded jack cheese and bake for 10 minutes.

Remove and serve with the second can of enchilada sauce heated and on the side. Also serve with the diced tomatoes, sour cream and minced fresh cilantro.

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Cuisine: Mexican Method: baked

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