Ingredients
2 cups cooked rice
1 lb ground beef
1/2 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can {15 oz} black beans, drained and rinsed
1 can {8 oz} tomato sauce
1 cup corn {I used frozen}
1 teaspoon salt
1/4 teaspoon pepper
1 1/2 teaspoons chili powder
1/2 teaspoon garlic powder
1/4 teaspoon ground cumin
2 tablespoons fresh chopped cilantro
1 cup cheese, shredded {cheddar or Monterey jack work best, but use whatever you have on hand}
Instructions
Brown the beef with the onion until beef is cooked through. Add the bell peppers and cook for 2 more minutes. Stir in rice and all remaining ingredients except cheese together in a large roasting pan.
Let mixture cool completely and then transfer to a gallon freezer bag. Place cheese in a small sandwich bag and then place in the gallon freezer bag with meat mixture. Freeze flat.
When ready to prepare, thaw in fridge overnight. Preheat oven to 350 F. Grease a 2 quart casserole dish and set aside.
Pour mixture into prepared dish. Bake for 25 minutes. Remove from oven and top with cheese. Cook an additional 5 minutes or until cheese is melted.
*This recipe makes {1} 9×13 pan. When I make this I will typically triple the batch.