Ingredients
- 1 lbground beef
- ½ tspeach salt and pepper
- 2 tspchili powder
- 1 tspeach of cumin and dried cilantro
- 1onion (chopped)
- 1 tbspminced garlic
- 10 ozcan of rotel (not drained)
- 8 ozcan of tomato sauce
- 10 ozcan of corn (drained)
- 10 ozcan of black beans (drained and rinsed)
- 1 ½ cupschicken or beef broth
- 1 cuplong grain white rice (uncooked & rinsed)
- 2 cupsshredded colby jack cheese
- sour cream
- cilantro
- pico de gallo
- taco sauce
Directions
- 1
Brown 1 lb of ground beef in a skillet over medium-high heat, add all seasonings, and the onion.
- 2
Let that cook until beef is cooked through and onions have softened. Drain any grease from the skillet.
- 3
Add the minced garlic, Rotel, tomato sauce, black beans, corn, broth, and uncooked rice to the skillet.
- 4
Stir well, bring the rice to a boil, cover with a lid, and cook on medium-low heat for about 15-20 minutes or until rice is cooked (I stirred it once about half way through).
- 5
Stir in some of the shredded cheese. Top with the rest of the shredded colby Jack cheese and let it melt or pop in the oven on broil.
- 6
Serve and top with sour cream, taco sauce, cilantro, and fresh pico & tortilla chips. Enjoy!