El Paso Rice & Beans
El Paso Rice & Beans
6
10 minutes
58 minutes
Lunch - Brunch - Dinner
Ingredients
- 2 tablespoons Texas Red Seasoning
- 1 pound ground beef
- 1 green pepper chopped
- (1” pieces)1 yellow onion chopped
- 1 28 ounce can ground peeled tomatoes
- 1 cup white
- 1 can red kidney beans
- 4 ounces Monterey Jack cheese shredded
Directions
Preheat oven 350°.
Brown ground beef in a large skillet, drain and set aside meat.
Add peppers and onion to skillet and sauté until tender about 6-8 minutes. Add ground beef to onions and peppers in skillet then add the tomatoes, Victoria Taylor's Texas Red and the rice bring to a boil then reduce heat and simmer for 15 minutes, stirring occasionally.
Transfer mixture to a large covered casserole dish add beans, mix through and bake for 25 minutes
Remove from oven spread shredded cheese on top and return to oven uncovered for 8-10 minutes until cheese is melted.