Ingredients
– 1 pound ground beef (or turkey)
– 1 onion, chopped
– 1 can (10 oz) cream of mushroom soup
– 1 can (15 oz) black beans, drained and rinsed
– 1 can (10 oz) diced tomatoes with green chilies
– 2 cups cooked rice
– 2 cups shredded cheddar cheese
– 1 packet taco seasoning
– Salt and pepper, to taste
– Optional toppings: sour cream, avocado, cilantro
Equipment Needed
– Large skillet
– Mixing bowl
– 9×13 inch baking dish
– Spoon or spatula
– Oven mitts
Step-by-Step Instructions
To start, I preheat my oven to 350°F (175°C), ensuring that it’s nice and warm for our casserole. In a large skillet over medium heat, I brown the ground beef and onions together. The smell of onions sizzling in the pan is heavenly! Once the meat is browned, I drain off any excess fat and sprinkle in the taco seasoning. This adds that characteristic Mexican flair to our dish! After mixing it well, I set it aside for a moment. (See the next page below to continue steps…)