Fiesta Rice Casserole

I made this casserole for a church potluck today.  I was given several positive reviews and quite a few requests for the recipe.  

Before I begin with the recipe, I'll tell you that you can spice this casserole up or down depending on what you and your family enjoy.  It's a simple thing to use plain diced tomatoes or Rotel.  I added taco seasoning, but you can use a mixture of cumin, chili or adobo powder.  Instead of bell peppers, jalapenos or serranos are great.  You can use a mixture of mild/sharp cheddar cheese or a Mexican blend or pepper jack.  If you really want to add the heat, some adobo peppers will up the spice level nicely.  I'll post this recipe as I made it today because I knew there would be a variety of age groups eating at our meal.  

Feel free to experiment for your dish and certainly consider adding salsa or sour cream as a topping!

This recipe can easily be doubled and baked in a 9 x 13 casserole dish.

1 lb. ground beef

1 small yellow onion, diced

1 small green bell pepper, seeded and diced

2 cloves garlic, chopped

1 T. taco seasoning

1 t. salt

1 box Zatarain's yellow rice cooked according to package directions

1 (14.5 oz.) can yellow kernel corn, drained

1 (14.5 oz.) can black beans rinsed and drained

1 (14.5 oz.) can petite diced tomatoes well drained

2 1/2 cups shredded mild/sharp cheddar cheese

In a medium skillet over medium-high heat, brown the ground beef along with the onion, pepper, and garlic, breaking the meat up with a wooden spoon.  When beef is cooked through, drain and add the taco seasoning and salt.

While the beef/veggies are cooking, cook the rice according to the package directions.

When beef/veggies and rice are cooked, combine in a large bowl.  

Add the corn, beans, tomatoes and stir well to combine.  Mix in 2 cups of the shredded cheese.

Preheat the oven to 350 degrees F.  Spray a 1 1/2 quart shallow baking dish with non-stick spray.

Spoon the casserole mixture into the baking dish.

Top with remaining cheese.  

Spray a piece of foil with non-stick spray and cover the casserole.  Bake for 30-35 minutes or until bubbly all the way through.  Remove foil and let cook another 5 minutes or so to completely melt the cheese and allow it to brown a bit.

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