Southwestern Casserole

Ingredients

• 2 cups (8 ounces) cooked rice ( I used jasmine, but brown, and white works too)

• 1 pound ground beef (browned and drained)

• 1 pound ground Chorizo (browned and drained)

• 1 large onion, chopped

• 2 garlic cloves, minced

• 1 can (14-1/2 ounces) diced tomatoes, undrained

• 1 can (16 ounces) black beans, rinsed and drained

• 1 can (4 ounces) chopped green chiles, drained

• 1 teaspoon chili powder

• 1/2 teaspoon ground cumin

• 1 chopped orange, red or yellow bell pepper

• 2 jalapeno peppers, seeded and chopped

• 1 can (16 ounces) corn drained

• 2 cups shredded Mexican blend cheese

Directions

1. Cook rice according to package directions. Meanwhile, in a large saucepan, cook beef, chorizo and onion over medium heat, crumbling, until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in next 8 ingredients. Simmer, uncovered, for 10 minutes.

2. Preheat oven to 350 deg. In a large baking dish ( I used a 9 1/2 inch Pyrex round casserole dish) layer rice, cheese, meat mixture, and repeat 2 more times. Top with more cheese and jalapenos. Cover and bake at 350° for 30 minutes.