If you're anything like me, sometimes you have meat in the fridge that you have to use up or throw away. I'm generally too cheap to throw it away, so sometimes that means being creative with what I cook so that I can use it up. The other night was just such a time, but fortunately for my family, I had the right assortment of ingredients on hand to come up with this taco casserole. The leftovers were great too.
Skillet Taco Casserole
1&1/2 cups long grain brown rice, cooked according to package directions
1lb ground beef
1 small onion, chopped
2 tbsp garlic
1 cup chopped bell pepper
2 cups fresh or frozen corn kernels
1 packet taco seasoning
1 24 oz jar salsa
1 cup shredded cheddar cheese
low fat sour cream for topping
Set rice to cook according to package directions
Meanwhile, in large skillet brown ground beef, onion, and garlic, until beef is no longer pink. Drain fat.
Add peppers and corn and continue to cook until vegetables are tender. Add taco seasoning.
When rice is done, add to skillet with beef mixture and stir well.
Add salsa to skillet and mix until combined.
Turn heat to low. Top mixture with shredded cheddar cheese. Cover until cheese is melted.
Serve with sour cream for topping.
Yields about 12 main dish servings.
linking to: Earning My Cape ; Whimsy Wednesday