Tex Mex Casserole
Tex Mex casserole is a comforting, easy-to-prepare dish and ideal for weeknight dinners. It's flavorful, cheesy, full of beans and beef. High protein and gluten-free.
Servings: 9 slices
Equipment
Ingredients
- 1 lb lean ground beef (95%)
- 1/2 cup onion diced
- 2 cloves garlic minced
- 1 tbsp tomato paste
- 3/4 cup chopped tomatoes
- 1/2 cup salsa
- 1 can black beans drained and rinsed
- 1 cup basmati rice cooked
- 2 cups cheddar cheese grated
- 1/4 cup green bell pepper diced
- Salt
- Black pepper
Instructions
- Preheat the oven to 350F. Prepare a baking dish.
- Heat a skillet to medium-high heat and brown up your ground beef. Break it apart while cooking. It will take around 5-7 minutes. Add some salt and black pepper to taste.
- Drain the pan of the fats and then transfer the cooked beef onto a plate with paper towels. The paper towel will absorb the moisture and fats.
- The skillet will have a little bit of fat left in it. Add diced onion to the skillet and cook until translucent. Around 3-5 minutes.
- Now press in garlic cloves, stir for 60 seconds and add in the cooked beef back into the pan.
- Add tomato paste, chopped tomatoes, and salsa into the skillet and combine well.
- Then, add in the black beans (drained and rinsed) with cooked basmati rice. Combine all of the ingredients as well as you can.
- Transfer the beef mixture to the baking dish. Level it out and cover it with grated cheddar cheese. Top up with green pepper.
- Place in the oven and bake for 25 minutes. Broil for 2-3 minutes until the cheese becomes golden.
Nutrition
Serving: 1 slice (6 oz) | Calories: 269kcal | Carbohydrates: 16g | Protein: 20g | Fat: 14g | Saturated Fat: 6.8g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.5g | Trans Fat: 0.5g | Cholesterol: 58mg | Sodium: 475mg | Potassium: 413.5mg | Fiber: 3.6g | Sugar: 1.8g | Calcium: 206mg | Iron: 2.3mg