This so easy and quick. I had everything in my pantry when I decided to make this for dinner last night. Earlier in the day I went to town on grocery and mail run. I found some quick sale cuts of beef. I used my Kitchen Aide meat grinder attachment to grind a pound of the beef. I do not buy pre-ground meat from the store. The rest of the cuts went into my deep freeze. For the oil, I use a mixture for four cooking oils, coconut, extra virgin olive oil, extra virgin sesame oil and avocado oil. I mix my own Taco seasoning because that nasty gunk from soy ingredients formed in the back of my throat after I ate the store bought packages.
When I add the chopped fresh tomatoes as a garnish I also drizzle a Costa Rican salsa condiment called Lizano salsa/sauce. It adds just a different and unique taste to the dish. No problem if you don’t have. I recently bought some after I tasted a friend’s Costa Rican rice casserole. I will have to post that. It is yummy.
- 1 tbsp Oil
- 1 pound Ground Beef, Venison or Bison
- 1 Red Onion, diced
- 2 cloves Garlic, minced or pressed
- 1.25 ounces Taco mix or one store bought package
- 1 cup uncooked Rice (I use a long grain Basmatti)
- One 15 ounce can of Black Beans, don’t drain the liquid
- one 10 ounce can of diced Tomatoes and Green chilies, undrained
- 1 cup Corn, frozen, fresh or canned
- 1 tsp Chili Powder
- 1 tsp Ground Cumin
- Salt and fresh ground Pepper to taste
- Zest and juice of 1 Lime
- 2 tbsp of chopped fresh Cilantro Leaves, optional
- 2 cups shredded Cheese of your choice, Pepper Jack, Cheddar, Monterey Jack, etc
- 1 Tomato, diced
- Green Onions sliced
- drizzle of Lizano Sauce, if you have it
Heat oil over medium high heat in a large heavy cast iron skillet, at least a 12 inch one, or Dutch Oven. Add the ground beef and cook for about 5 minutes. Add the onion and garlic and continue cooking for another 5 minutes. Add the taco seasoning and mix to combine.
Stir in rice, beans, canned tomatoes and green chilies, chili powder, cumin, salt and pepper to taste. Bring to a boil, reduce to a simmer and cover. Simmer until the rice is cooked about 18 minutes. Stir occasionally so it doesn’t burn. Remove from heat and stir in cilantro, lime zest and juice.
Top with cheese and cover until it melts. Serve and garnish with chopped fresh tomatoes, green onions and Lizano Sauce.