Salsa Beef And Rice Casserole
|Vegetable oil||2 Teaspoon|
|Zucchini||2 Medium, halved lengthwise, thinly sliced|
|Corn kernels||1 1⁄2 Cup (24 tbs) (Fresh, Frozen Or Canned)|
|Medium salsa||1 1⁄2 Cup (24 tbs)|
|Lean ground beef||1 Pound|
|Onion||1 Medium, finely chopped|
|Garlic||2 Clove (10 gm), minced|
|Chili powder||4 Teaspoon|
|Dried oregano||1 Teaspoon|
|Cooked rice||3 Cup (48 tbs) (White Or Brown)|
|Shredded cheddar cheese||1 Cup (16 tbs)|
1. In a large nonstick skillet, heat oil over medium-high heat. Add zucchini and cook, stirring, for 3 minutes or until softened. Transfer to a bowl; stir in corn and salsa.
2. Add beef to skillet; cook, breaking up with a wooden spoon, for 5 minutes or until no longer pink. Add onion, garlic, chili powder, oregano, salt and pepper; cook, stirring, for 3 minutes. Stir in rice.