Ingredients

The following ingredients have 8 Servings
  • 1 pound ground beef
  • 1 tablespoon taco seasoning
  • 1 bunch spinach (ends trimmed and roughly chopped)
  • 1 cup frozen corn kernels
  • 14 ounce fire roasted diced tomatoes ((1 can) can substitute with regular diced tomatoes)
  • 1/2 cup salsa (store bought)
  • 2 cups Mexican 4 cheese blend (shredded)
  • 1 cup long grain rice (uncooked)
  • 2 cups chicken broth (low sodium)
  • 2 tablespoon fresh cilantro (chopped)

Instruction

  • Preheat oven: To 375 degrees and spray a 9 x 13-inch casserole dish with cooking spray; set aside.
  • Cook the beef: In a large skillet, cook the ground beef for about 5 minutes, breaking it into crumbles, over medium-high heat. Stir in taco seasoning and continue to cook until the beef starts to brown and is no longer pink.
  • Add vegetables: Add the spinach, corn, roasted tomatoes, salsa, and 1/2 of the shredded cheese to the skillet and stir. Finally, add the rice and broth, and stir until ingredients are well incorporated.
  • Assemble casserole: Spoon the contents of the skillet into the prepared casserole dish, cover with aluminum foil.
  • Cook casserole: Place the casserole dish into the oven and bake for 45 minutes, or until the rice is cooked. When finished, remove the foil and top with remaining cheese. Bake for another 5 minutes or until cheese has melted.
  • Garnish and serve: Once removed from the oven, garnish with cilantro and serve hot.