Mexican beef & rice casserole
11
Points®
Total time: 30 min • Prep: 5 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
A brilliant all-in-one dish that’s great for family dinners. Using frozen and tinned veg makes this a great standby if you’re looking for a last-minute meal solution.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Extra lean beef mince (5% fat), raw
500 g
Onion
1 small, diced
Schwartz Fajita Seasoning
18 g
White basmati rice, dry
225 g
Black eyed beans, cooked
1 can(s), large, drained
Sweetcorn, frozen, boiled
100 g
Peppers, all types
100 g, frozen, chopped
Tinned Tomatoes
1 can(s), large
Chicken stock cube(s)
1 cube(s), to make 400ml
Coriander, fresh
10 g, roughly chopped
Half fat Cheddar cheese
80 g, grated
Reduced fat soured cream
120 ml
Lime
1 medium, wedges, to serve
Instructions
1
Mist a large, deep, nonstick pan with cooking spray and fry the beef and onion over a medium-high heat for 5 minutes, until the beef is browned all over and the onion is soft. Add the fajita seasoning and cook, stirring, for a further minute.
2
Stir in the rice, black beans, sweetcorn, peppers, tomatoes and stock. Season and bring to the boil. Reduce the heat and simmer, covered, for 10 minutes.
3
Remove from the heat, stir in half the coriander and scatter over the cheese. Cover and let stand for 3-5 minutes, until the cheese has melted.
4
Scatter over the remaining coriander and serve with the soured cream and lime wedges on the side.
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