Serves 4-6
1 cup uncooked brown rice1 lb natural, grass-fed lean ground beef
1/2 tsp each garlic powder, cumin, coriander, and black pepper
1 tsp chili powder and paprika
1 tsp salt
1 small can of mild green chiles, chopped
1/2 cup sour cream
1/2 cup gluten-free ranch dressing (if you don’t have ranch dressing, use all sour cream)
1 can of beans like black, pinto or kidney, drained and rinsed
1/2 c salsa
1/2 c shredded cheddar cheese
1. Cook brown rice. Allow 45 minutes. You can cook brown rice in a rice cooker; use a ratio of 3 parts water to 1 part brown rice.
2. About 10 minutes before rice is done, heat large sauté pan on medium to medium high heat. Place pieces of the ground beef in the pan with all of the spices except the salt. Do not stir (this creates great browning and flavor). If necessary, do this in two batches. Turn meat over once it is dark brown on one side and cook in same manner.
3. Using the back of a spoon, break the meat up into smaller pieces. Drain fat if necessary. Add salt and 1/2 c water, cook for 3-4 minutes and shut heat off.
4. Pre-heat oven to 350°F and grease a large casserole dish with either oil or non-stick spray.
5. Once rice is done, you are ready to assemble. Place rice in bottom of casserole dish. Top with beef and green chiles, pressing down. Mix sour cream and ranch dressing and spread on top of beef. Add beans and salsa and top with cheese.
6. Cover and bake 20-30 minutes or until cheese is melted and casserole is bubbling. Remove cover and cook 5 more minutes. Allow to rest for 5 minutes before serving.
Copyright ©2010 Amy Fothergill, The Family Chef. All rights reserved.
Donate to Haiti Earthquake Relief
Feedback
Subscribe via RSS
Follow us on Twitter
Follow us on Facebook
Add your comment »