Mexican Skillet Casserole

Name: Mexican Skillet Casserole
Prep time: 23 min
Cook time: 23 min
Total time: 23 min
Yield: 8
Cuisine: Mexican
Ingredients: 425 grams black beans, rinsed and drained; 411 grams petite-cut diced tomatoes with jalapeños; 2 teaspoons canola oil; 2 Tbsps chili powder; 414 milliliters hot cooked long-grain white rice; 4 garlic cloves, minced; 1 teaspoon ground cumin; 454 grams ground round; 1 teaspoons kosher salt; 414 milliliters chopped onion; 118 milliliters ounces shredded reduced-fat sharp cheddar cheese (about

Mexican Skillet Casserole might be just the main course you are searching for. Watching your figure? This gluten free recipe has 270 calories, 19g of protein, and 10g of fat per serving. This recipe serves 8. It can be enjoyed any time, but it is especially good for Autumn. Head to the store and pick up chili powder, canned tomatoes, canolan oil, and a few other things to make it today. To use up the canolan oil you could follow this main course with the Cherry-Apricot Turnovers as a dessert. From preparation to the plate, this recipe takes roughly 23 minutes. This recipe is typical of Mexican cuisine.

Instructions

Heat a large skillet over medium-high heat.

Equipment you will use

Frying Pan

Add oil; swirl to coat.

Ingredients you will need

Cooking Oil

Add onion and garlic; saut 3 minutes or until tender.

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Garlic

Onion

Add beef; cook 4 minutes or until browned, stirring to crumble.

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Beef

Drain, and return to pan. Stir in chili powder, cumin, and salt.

Ingredients you will need

Chili Powder

Cumin

Salt

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Frying Pan

Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally.

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Tomato

Beans

Rice

Sprinkle with cheese; cover and remove from heat.

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Cheese

Let stand 1 minute or until cheese melts.

Ingredients you will need

Cheese

Equipment

Frying Pan

Ingredients

Servings:

425grams

black beans, rinsed and drained 411grams

petite-cut diced tomatoes with jalapeños 2teaspoons

canola oil 2Tbsps

chili powder 414milliliters

hot cooked long-grain white rice 4

garlic cloves, minced 1teaspoon

ground cumin 454grams

ground round 1teaspoons

kosher salt 414milliliters

chopped onion 118milliliters

ounces shredded reduced-fat sharp cheddar cheese (about

Recommended wine: Pinot Noir, Riesling, Sparkling Rose

Pinot Noir, Riesling, and Sparkling rosé are my top picks for Mexican. Acidic white wines like riesling or low-tannin reds like pinot noir can work well with Mexican dishes. Sparkling rosé is a safe pairing too. One wine you could try is Burn Cottage Cashburn Pinot Noir. It has 4.7 out of 5 stars and a bottle costs about 30 dollars.