Who doesn’t love “Taco Tuesday”? We're big fans of Tex-Mex food and look forward to it anytime it's on the menu. This casserole is fantastic as-is, but you can also serve it over nachos or as a burrito filling. I have even added some tomato sauce and beef broth to make a taco soup from the leftovers. Talk about budget-friendly!
I actually started making our taco filling this way about 12 years ago, as a way to stretch the meal and allow for leftovers for lunches. During that time, I was in college, we had our first daughter, and were living on a very modest single income. Finding creative ways to save money and stretch the money we did have was almost like a job to me. I wanted us to enjoy eating at home and not feel like we were missing out by not going to restaurants that were out of the budget.
Serves: 6
Ingredients:
1 pound lean ground beef (I used 90/10)
15 ounces of corn, drained and rinsed
15 ounces black beans, drained and rinsed
10 ounces diced tomatoes & green chilies
2 cups rice, cooked
1 medium onion, chopped
1 green bell pepper, chopped
1 jalapeno, finely minced
½ cup taco seasoning (or 3 seasoning packets)
¼ -½ cup water
8 ounces sharp cheddar cheese, freshly shredded
Directions:
In a large skillet, cook and brown ground beef over medium-high heat.
Add onion, bell pepper, and jalapeno to ground beef and cook for approximately 5-7 minutes or until vegetables become soft.
Gently stir in diced tomatoes and green chilies, corn, black beans, and rice.
Add in the seasoning and water. Mix well to combine. Simmer for approximately 5 minutes.
Top with shredded cheddar cheese and your additional favorite toppings.
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