Mexican Rice Casserole

Ingredients:

• 1 lb lean ground beef
• 1 onion, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 (1 oz) packet taco seasoning
• 1 cup uncooked long-grain white rice
• 1 (15 oz) can black beans, drained and rinsed
• 1 cup frozen corn kernels
• 1 (10 oz) can diced tomatoes with green chiles, undrained
• 1 cup salsa
• 1 ½ cups low-sodium chicken broth
• 1 ½ cups shredded Mexican blend cheese
• Optional toppings: chopped cilantro, sliced green onions, sour cream, sliced avocado

---

Instructions:

1. Cook the beef:
   Heat a deep skillet over medium-high heat and brown the ground beef, breaking it up with a spoon. Drain excess grease.

2. Sauté the vegetables:
   Add the diced onion, bell pepper, and minced garlic to the skillet. Cook for 3-4 minutes until softened. Stir in the taco seasoning.

3. Combine the ingredients:
   Add the uncooked rice, black beans, corn, diced tomatoes (with juices), salsa, and chicken broth to the skillet. Stir well and bring to a boil.

4. Simmer:
   Reduce the heat to low, cover the skillet, and simmer for 20-25 minutes until the rice is tender and the liquid is absorbed.

5. Finish the dish:
   Remove from heat and sprinkle the shredded cheese over the top. Cover and let stand for 5 minutes until the cheese melts.

6. Serve:
   Garnish with optional toppings like cilantro, green onions, sour cream, and avocado. Serve and enjoy!

---

Notes:

• You can substitute ground turkey or chicken for the beef to reduce fat.
• Rinse the rice before cooking to prevent stickiness.
• Use mild, medium, or hot salsa and seasoning depending on your spice preference.