Quick and Healthy Mexican Bake
This does take a while in the oven but the prep is quick. And the results are insanely satisfying.
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Ingredients
- PAM or another cooking spray
- 1.5 lbs lean ground beef
- 1 onion, chopped
- 3 cloves garlic, minced
- 1.5 Tbsp taco seasoning
- 15 oz can black beans, drained and rinsed
- 14 oz can fire-roasted, diced tomatoes
- 5 oz fresh spinach, chopped
- 2 cups chicken broth
- 2 cups shredded Mexican cheese blend, or your favorite Mexican cheeses, divided
- 1 cup brown basmati rice
- 1.5 cups pico de gallo, or your favorite bottled salsa
Instructions
- Preheat oven to 375°. Spray a 9 x 13-inch casserole dish with PAM.
- In a large skillet over medium-high heat, add the ground beef and begin to brown. Then, add onion, garlic, and taco seasoning. Cook until beef is nicely browned, roughly 7-8 minutes. Drain and discard any fat.
- Add beans, tomatoes, spinach, chicken broth, 1 cup of the Mexican cheese, rice, and pico de gallo or salsa. Toss ingredients until combined.
- Pour contents of skillet into baking dish. Put into preheated oven for roughly an hour. Check to be sure rice is fully cooked. Once fully cooked, add remaining cheese and return to oven for about 10 minutes until top is nicely browned.
- Remove from oven and let sit 5-10 minutes before serving.
Servings: 8