I'm linking up with Eat at Home for her Ingredient Spotlight this week: Diced Tomatoes. I agree with her that diced tomatoes deserve a special pantry spotlight because they are useful in so many ways! The recipe I'll share today is so easy and only has 6 ingredients, all of which I keep on hand. It was one that a friend brought over to share and soon became a favorite around here. We named it after her, but I'll just call it Black Beans and Rice Casserole here. :)Ingredients:
1 can diced tomatoes with green chilies (drained)
1 lb ground beef
1 can black beans (drained)
1 box rice pilaf
1-1 1/2 cups shredded mexican cheddar blend
taco size flour tortillas (can use wheat if you prefer)
Preheat oven to 350 degrees
Prepare rice as instructed on box. Brown ground beef in large pan on stove. Add tomatoes and beans to pan and simmer until warm through. Place two tortillas at the bottom of a 2 1/2 qt casserole dish. They will overlap some. Spoon rice on top of that. Pour meat mixture on top of rice. Top with cheese. Bake, covered for 25 minutes.
Use extra tortillas to spoon casserole into or just eat plain. (My husband likes it without tortillas but with a little sour cream.)
Enjoy!
