Salsa Beef And Rice Casserole Recipe
Ingredients
| Vegetable oil | 2 Teaspoon | |
| 2 medium zucchini, halved lengthwise,thinly sliced | ||
| 1 1/2 cups fresh, frozen or canned corn kermels | ||
| 1 1/2 cups medium salsa | ||
| Lean ground beef | 1 Pound | |
| Onion | 1 Medium, finely chopped | |
| 2 large cloves garlic, minced | ||
| Chili powder | 4 Teaspoon | |
| Dried oregano | 1 Teaspoon | |
| Salt | 1 Teaspoon | |
| Pepper | 1/2 Teaspoon | |
| 3 cups cooked white or brown rice | ||
| Shredded Cheddar cheese | 1 Cup (16 tbs) | |
Directions
1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and cook, stirring, for 3 minutes or until softened. Transfer to a bowl; stir in corn and salsa.
2. Add beef to skillet; cook, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Add onion, garlic, chili powder, oregano, salt and pepper; cook, stirring, for 3 minutes. Stir in rice.
2. Add beef to skillet; cook, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Add onion, garlic, chili powder, oregano, salt and pepper; cook, stirring, for 3 minutes. Stir in rice.
Chef
