Ingredients
Scale
- nonstick cooking spray
- 1 pound ground beef
- 1 yellow onion, diced
- 2 cloves garlic, minced
- 1 tablespoon taco seasoning
- 1 (15 ounce) can black beans, drained
- 1 (14 ounce) can fire-roasted diced tomatoes
- 1 bunch fresh spinach, trimmed and coarsely chopped
- 2 cups low-sodium chicken broth
- 2 cups shredded Mexican cheese blend, divided
- 1 cup long-grain rice
- 1 cup mild, medium, or hot red salsa
Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Spray a 9×13-inch casserole dish with cooking spray.
- Heat a large skillet over medium-high heat. Add ground beef and start to brown, then add onion, garlic, and taco seasoning. Cook until beef is no longer pink, 5 to 7 minutes. Drain and discard any excess oil.
- Add beans, tomatoes, spinach, chicken broth, 1 cup Mexican blend cheese, rice, and salsa. Pour into the prepared casserole dish.
- Bake in the preheated oven until rice is cooked, 45 to 50 minutes.
- Take out of the oven, sprinkle with remaining cheese, and bake until cheese is melted, about 10 minutes more.
Notes
- For a spicier dish, use hot salsa.
- You can substitute ground turkey for ground beef if preferred.
- Leftovers can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 1 hour
- Category: Main Dish
- Method: Baked
- Cuisine: Mexican
- Diet: Low Lactose
Nutrition
- Serving Size: 1 serving
- Calories: 420
- Sugar: 4g
- Sodium: 680mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 6g
- Protein: 24g
- Cholesterol: 65mg