Mexican Skillet Casserole Tacos

Serve this delicious taco filling with TacoMex flour street tacos, rolled into a burrito or atop ZestyMex tortilla chips for a tasty take on nachos. 

Serves: 8 (1 cup serving size)

Ingredients

• 2 teaspoons olive oil
• ¾ cup chopped onion
• 6 garlic cloves, minced
• 1 pound ground beef (preferably 90/10)
• 2-1/2 tablespoons chili powder
• 1 teaspoon ground cumin
• ¾ teaspoon salt
• 2 cups hot cooked long-grain white rice
• 2 (10 oz.) cans Rotel tomatoes with chopped green chiles
• 1 (15 oz.) can black beans, drained
• 1 cup sharp cheddar cheese, shredded

Directions

1. Heat a large skillet over medium-high heat. Add oil, swirling to coat the pan. 
2. Add onion and saute for approximately 5 minutes.
3. Add garlic; saute for 1 minute.
4. Add beef, crumble and cook for 4-5 minutes until browned. 
5. Drain any grease.
6. Stir in chili powder, cumin and salt.
7. Add rice, tomatoes with chiles and beans, cooking 3-4 minutes or until thoroughly heated through.
8. Sprinkle with cheese; cover and remove from heat.
9. Let stand for 2 minutes or until the cheese melts.