Southwestern Layered Beef Casserole

Name: Southwestern Layered Beef Casserole
Yield: Serves 6 to 8
Cuisine: US & Canada, Southwest (Tex-Mex)
Ingredients: 1 tablespoon, vegetable oil; 3/4 cup, long-grain white rice; 1 (10-ounce) can, Ro-Tel Original Diced Tomatoes & Green Chilies; 1/2 cup, chicken broth; , Salt and pepper; 1 pound 85 percent lean, ground beef; 1 , onion, chopped fine; 1 , green bell pepper, stemmed, seeded, and chopped fine; 1 tablespoon, chili powder; 2 , garlic cloves, minced; 1 teaspoon, ground cumin; 1 teaspoon, ground coriander; 1 (8-ounce) can, tomato sauce; 1 (15-ounce) can, pinto beans, rinsed; 6 ounces, Monterey Jack cheese, shredded (1 1/2 cups); 1 cup, frozen corn, thawed; 3 , scallions, sliced thin on bias

Main Courses
US & Canada
Southwest (Tex-Mex)
Meat
Beef
Casseroles

By Christie Morrison ･ Appears in Cook's Country April/May 2014

By adjusting the cooking method, carefully choosing the ingredients, and adding Tex-Mex flavors, we transformed this often-uninspired casserole.

SERVES 6 to 8

TIME 2 hours

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