Taco Tuesday Casserole

2 lb ground meat

1.5 cups of cooked rice

1 tbsp olive oil

1 tsp red pepper

1 tsp black pepper

1 tsp salt

1 tsp oregano

1 tsp cumin

1.5 tbsp chili powder

1 tsp garlic powder

1 tsp onion powder

1 tsp paprika

1 onion diced

1 bell pepper diced

head of garlic chopped or 2 tbsp diced garlic from jar

1 can of original Rotel

2 squash or zucchini diced into quarters

1 can of black beans drained

1 15 oz can of tomato sauce

1 can of whole corn drained

1 cup of beef broth

2-3 cups of shredded cheddar cheese

Optional toppings: diced cherry tomatoes, jalapeños, red onion, green onions, sour cream, salsa, avocado, lime wedges and a little salt and pepper.

Pour the olive oil in your pot. Brown ground meat and season with all spices while doing so. (You also can substitute all the seasoning with taco seasoning packets if you don’t want to make your own taco seasoning. I also like to add red pepper for additional kick.) Add in your diced onion, bell pepper and garlic towards the end of your ground meat being cooked. Cook until veggies are wilted/cooked.
Add your can of Rotel to ground meat. Then, add your diced squash or zucchini. Cook until tender.
Add your can of black beans and corn. Cook for a few minutes while stirring.
Add in your tomato sauce and beef broth. Cook until mixture thickens and isn’t watery in texture. (About 10 minutes or so)
Add in your cup of cheese and stir until melted.
Add in your cooked rice stirring everything together until mixed well.
Pour your mixture into a casserole dish.
Top casserole with 1-2 cups of shredded cheddar cheese and bake casserole for 10 minutes at 350 degrees or until cheese is melted.
Top with diced cherry tomatoes, red onion, diced jalapeños, avacado, green onions and salt and pepper. OR whatever floats your boat!