Description
Easy, cheesy beef and black bean bake. Make it low-carb by using riced cauliflower! Great for food prep!
Ingredients
- FOR THE CHEESY RICE LAYER:
- 4 cups Cooked Rice, Quinoa, Or Riced Cauliflower
- ½ cups Salsa
- ¼ cups Milk
- 1 teaspoon Salt
- ½ teaspoons Garlic Powder
- ½ teaspoons Chili Powder
- ¼ teaspoons Cumin
- 1 can (7 Oz. Size) Fire Roasted Green Chilies
- 8 ounces, weight American Cheese
- FOR THE BEEF AND BLACK BEAN LAYER:
- 1 Tablespoon Vegetable Oil
- 1 pound 93% Lean Ground Beef
- 1 whole Green Bell Pepper
- 1 whole Medium Yellow Onion
- ½ cups Salsa
- ¼ cups Taco Seasoning
- 1 teaspoon Salt
- 1 teaspoon Garlic Powder
- ½ teaspoons Cumin
- 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
- 1 can (7 Oz. Size) Fire Roasted Green Chilies
- FOR ASSEMBLING THE CASSEROLE:
- 8 ounces, fluid Taco Bell Mild Border Sauce
- 1 cup Shredded Cheddar Cheese
Preparation
For the cheesy rice layer:
If using riced cauliflower, add it to a pot and cook until there is no excess water. Remove cauliflower from pot and turn heat to low.
Add remaining ingredients in cheesy rice layer to pot (leaving rice, quinoa, or cauliflower to the side). Cook on low, stirring frequently, until cheese is melted. Remove from heat and stir in rice, quinoa, or cauliflower.
For the beef and black bean layer:
Add oil to a separate pan or pot. Heat over medium-high heat. Brown ground beef in the oil. It does not need to be cooked through, just browned.
Add remaining beef and bean layer ingredients. Cook, stirring occasionally, 3–5 minutes until peppers and onions are cooked and the mixture has thickened.
To assemble the casseole, spray a 9×13 pan with cooking spray. Pour cheesy rice in the pan and spread it in an even layer. Top with half of the taco bell sauce. Add beef and bean layer and spread evenly. Top with remaining sauce and sprinkle with the cheddar cheese. Bake at 350°F for 25 minutes.
