TexMex Casserole

A very quick and easy casserole for weeknights or potlucks. Also works great as a hearty dip for tortilla chips.

2 cups cooked rice
1/2 to 1 pound ground beef, chuck or round
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can (15 ounces black beans, drained and rinsed (I had to use kidney beans this time)
1 can (8 ounces) tomato sauce
1 cup corn kernels (use canned, drained or frozen, thawed)
1/2 teaspoon salt
Dash pepper
1 1/2 teaspoons chili powder
Dash garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
Shredded Cheddar cheese or Mexican blend of cheeses, for topping

Cook rice and set aside. Lightly grease a 2-quart casserole dish. Heat oven to 350°F.

Cook the beef, onion, and bell pepper until beef is no longer pink.





Stir in all remaining ingredients except cheese and rice.



Stir in cooked rice. Spoon the mixture into a casserole. Bake for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted. Garnish with sour cream and cilantro.





Serves 4 to 6.