Mexican Skillet Casserole

• 2 teaspoons canola oil
• 1 3/4 cups chopped onion
• 4 garlic cloves, minced
• 1 pound ground round
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 3/4 teaspoon kosher salt
• 1 3/4 cups hot cooked long-grain white rice
• 1 (14.5-ounce) can petite-cut diced tomatoes with jalapenos
• 1 (15-ounce) can black beans, rinsed and drained
• 2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)

1. Heat a large skillet over medium-high heat. Add oil; swirl to coat. Add onion and garlic; saute 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt. Add rice, tomatoes, and beans; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts.
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canola oil, onion, garlic, ground round, chili powder, ground cumin, kosher salt, white rice, petite, black beans, cheddar cheese

Taken from www.myrecipes.com/recipe/mexican-skillet-casserole (may not work)