This casserole uses basic pantry staples for a quick weeknight meal. Garnish with sour cream and sliced avocado.
Ingredients
- ground beef: 0.5 pound
- butter: 1 Tbsp
- onion: 0.5 cup (diced)
- taco seasoning: 2 Tbsp
- tomato sauce: 1 can (8 ounce can)
- chicken broth: 1 cup
- corn: 0.5 can (15.25 ounce can, drained)
- black beans: 0.5 can (15 ounce can, drained)
- Spanish rice mix (such as Knorr®): 0.5 pack (5.6 ounce pack)
- salsa: 0.25 cup
- cooking spray:
- sharp Cheddar cheese: 0.5 cup (shredded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C).
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Heat a skillet over medium-high heat. Cook and stir ground beef until browned and crumbly, about 6 minutes. Drain off any grease.
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Add butter and onion to the skillet. Saute until onion is softened and fragrant, about 5 minutes. Sprinkle in taco seasoning and pour in tomato sauce. Stir to combine. Add broth, corn, black beans, Spanish rice mix, and salsa; mix well.
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Spray a casserole dish with nonstick cooking spray. Pour the beef mixture into the casserole dish. Top with Cheddar cheese.
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Bake in the preheated oven until cheese is melted and filling is bubbling, about 20 minutes.
