Mexican Beef Casserole

• 3/4 cups Converted Or Par-boiled Rice
• 1 Tablespoon Vegetable Oil
• 1/2 cups Chicken Stock
• 1 can (10 Oz. Size) Ro-tel Diced Green Chilies And Tomatoes
• 1 Tablespoon Vegetable Oil
• 1- 1/2 pound Ground Beef, 80/20
• 1 whole Large Onion, Chopped
• 5 cloves Garlic, Minced
• 1 whole Large Green Bell Pepper, Stem And Seeds Removed, Chopped
• 1 teaspoon Kosher Salt
• 1/2 teaspoons Ground Black Pepper
• 1 teaspoon Dried Ground Coriander
• 1 Tablespoon Dried Ground Cumin
• 1 can (15 Oz. Size) Tomato Sauce (not Pizza Or Pasta Sauce)
• 1 can (15 Oz. Size) Black Beans, Rinsed And Drained
• 1 can (15 Oz. Size) Pinto Beans, Rinsed And Drained
• 1- 1/2 cup Frozen Corn Kernels
• 8 ounces, weight Shredded Mexican Blend Cheese
• 1- 1/2 cup Diced Red Bell Pepper
• 5 whole Scallions, Sliced (white And Green Parts)
• 1 teaspoon Dried Parsley, Crushed In The Palm Of Your Hand
• 1/2 cups Sliced Black Olives, Optional

1. Preheat oven to 350 F. In a small skillet over medium heat, toast rice in the first amount of oil until golden brown; about 5 minutes.
2. Put toasted rice in the bottom of a 9x13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.
3. In a very large skillet over medium heat, heat the second amount of oil.
4. Cook ground beef, onions, garlic, green peppers, salt and pepper until beef is cooked through.
5. Remove from heat and stir in coriander, cumin, and canned tomato sauce.
6. Layer meat mixture on top of rice mixture in the casserole dish.
7. Spread beans and corn evenly over meat mixture.
8. Spread cheese evenly over beans and corn.
9. Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives.
10. Cover casserole dish tightly with non-stick foil.
11. Bake for 1 hour.
12. Remove from oven and allow it to rest for 10-15 minutes before serving.
13. Note: Casserole can be assembled and refrigerated for several days before baking.
14. Just place cold casserole dish (covered) in cold oven, set the oven temp to 350 F and bake for a total of 90 minutes.

rice, vegetable oil, chicken, ro, vegetable oil, ground beef, onion, garlic, green bell pepper, kosher salt, ground black pepper, ground coriander, ground cumin, tomato sauce, black beans, pinto beans, frozen corn, cheese, red bell pepper, scallions, parsley, black olives

Taken from tastykitchen.com/recipes/main-courses/mexican-beef-casserole/ (may not work)