Taco casserole


 


This pan-pan meal makes your taco night quick and easy! Made with red and green peppers, corn kernels, lean ground beef, and Tex-Mex cheese - all mixed up and ready to devour in under 30 minutes!

 

* Ingredients:

 

° 300 g Ground beef

° 125 ml 5% cooking cream

° 1/2 cup Water (not included)

° 1 1/2 cup Water for rice (not included)

° 1/2 cup  grated Tex-Mex cheese

° 1 C. corn starch

° 199 ml Corn kernels

° Red pepper

° Green pepper

° 1 cup tomato paste

° 3/3 cup  Basmati rice

° 1 cup Zapata Spice

 

* Preparation:

 

Prepare the ingredients and cook the rice

Cut the red pepper and the green pepper into large cubes.

Rinse and drain the corn.

Bring the water for the rice and rice to a boil over high heat in a saucepan, reduce the heat to low and cover. Cooked 14-23 min . Remove from heat and let stand 5 min before breaking up the grains with a fork.

2

Cook the beef

Heat a large non-stick skillet over medium-high heat.

Add the beef, crumble in the pan.

Add the peppers

3

Add the vegetables

Add the red pepper and green pepper.

Cook, stirring often, for 8 minutes or until meat is cooked through.

4

Make the sauce

In a small bowl, dissolve the cornstarch in the water. Add the cream, tomato paste, cornstarch and water mixture and zapata spices (to taste - spicy!) To the pan.

Mix and bring to a boil.

Add corn and rice

5

Continue cooking

Stir in the rice and corn and cover.

Simmer over low heat for 5 minutes.

Add cheese

6

Finish and serve

Sprinkle with cheese. Cover and remove from heat.

Let stand for 5 minutes or until liquid is absorbed and cheese is melted.