Taco Bake

Ingredients

  • 2 pounds of ground beef
  • minced garlic (measure with your heart)
  • 1 small onion, diced
  • 1 tbs chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1/2 tsp oregano
  • 1/2 tsp onion powder
  • 1/4 tsp red pepper flakes
  • salt and pepper to taste
  • 1 red or yellow bell pepper
  • 2-4 jalapeños or salsa-rific peppers (we get both of these from our garden so it depends on the size and what how much spice you want!)
  • 1 can black beans, drained and rinsed
  • 12 oz (1 1/2 c) salsa
  • 1 1/2 c COOKED rice
  • cheese of choice to cover top (about a cup)
  • Oven safe skillet or casserole dish

Directions

  1. Place beef in a pan to brown with garlic and diced onion
  2. While beef is browning, cut the jalapeños, drain and rinse the beans, and make sure you haven’t forgotten to cook your rice.
  3. When beef is ALMOST done, turn off the heat and drain most of the grease. You are going to turn the heat back on for the rest of the ingredients, so you don’t want the meat to overcook.
  4. Return to low-med heat and add all of your dry spices, jalapeños, pepper, and beans. Cook for 2-3 minutes. At this point it’s really your call on how “done” you want your peppers and jalapeños.
  5. Add salsa and rice and stir until well combined. If you think you want more rice, add it now! Again, my measurements are more of suggestions.
  6. Turn the oven to broil. Transfer your taco mixture into an oven safe dish (if your skillet is oven safe then you can skip to the next step).
  7. Top the mixture with as much cheese as your heart desires! I did just enough that the meat was covered, but I could still see it.
  8. Place in oven and cook until cheese starts to brown. About 5 minutes. You can do more or less depending on how you like your cheese!
  9. Remove from oven and devour! We ate it on top of tortilla chips with fresh cilantro. It would be great as a salad topper, and even better with guacamole!