Healthy One Pot Skillet Tex-Mex Beef and Rice

Cook's notes: You don't need a fiesta to enjoy One Pot Skillet Tex-Mex Beef and Rice, though it is perfect for Cinco de Mayo. This dish is loaded with delicious Tex-Mex flavors. Prep ahead makes assembly easier. Lean meat is used, and the combination of brown rice with quinoa has more vitamins and fiber than regular white rice. Nutrient-rich produce is used in this casserole. The recipe is an original Ever Ready special. 

A box of Uncle Ben's Brown Rice and Quinoa was used for this recipe. Brown or Spanish uncooked rice can be substituted for this product, but the following seasonings would then be used in place of the seasoning packet in the box-1/2 teaspoon chili powder, 1/4 teaspoon cumin, and 1/4 teaspoon oregano. Leftover corn from the can can be added when making a box of cornbread. A small salad or dish of fresh fruit could be paired with the meal.  

Tex-Mex Beef and Rice Casserole  

Ingredients: 

• 1 lb. lean ground beef 
• 1 box Uncle Bens Brown Rice and Quinoa, including seasoning packet
• 1-1/2 tablespoons olive oil
• 2 garlic cloves, minced
• 1 cup of onions, diced
• 1 cup sweet mini red and yellow sweet peppers, diced 
• 1 cup canned Steam Crisp Mexi-corn, drained
• 1 cup canned black beans, drained and rinsed
• 1-10 oz. can medium flavor red enchilada sauce 
• 1 can (10 oz.) mild Rotel diced tomatoes with chiles or 1 can diced tomatoes with oregano and basil 
• 1 cup chicken broth
• 1/2 teaspoon sugar
• 1-1/2 cups shredded fat-reduced Mexican 4 cheeses blend, divided
• Optional 2 tablespoons chopped fresh cilantro leaves
• Optional 1-1/2 cups crushed corn chips 

Directions:

• Heat olive oil in a large deep skillet over medium-high heat. Add beef, onion, garlic, and bell peppers. Cook, stirring frequently, until onions have become translucent, about 2-3 minutes.
• Wipe the pan clean of grease.  
• Stir in uncooked rice, seasoning packet, corn, black beans, enchilada sauce, diced tomatoes, chicken broth, sugar, and 1 cup of cheese. Mix well.  

Heat covered on low heat for 25 minutes. Stir a few times. Add the last 1/2 cup of cheese and cook for 2 more minutes, uncovered.

Honey Cornbread
Cook's notes: I used a box of Krusteaz Honey Cornbread


Ingredients:

• 1 box of honey cornbread (15 oz.)
• 1 cup canned Steam-Crisp Mexicorn, drained 
• 2/3 cup milk 
• 1 egg
• 1/3 cup canola or vegetable oil 
• 2 tablespoons honey or Agave Nectar
•  1 small can green chiles, drained and patted dry on a paper towel
• 2 tablespoons diced green onions
• Optional 1 cup of shredded Mexican 4 Cheeses

Directions:

• Mix all the ingredients except the honey. Do not overmix the batter.
• Bake in a greased 8 x 8-inch glass pan at 400 for 18-22 minutes or until center is done.
• Poke holes all over the top of baked cornbread with a skewer. Drizzle with honey and serve warm.