Mexican Skillet Casserole

I made this for dinner last night. I wasn't sure what to call it, but the name I chose seems fitting enough. We had a package of ground beef in the fridge that I needed to cook. I wanted to try something different, so this is what I made. Everyone really enjoyed it! It is a pretty versatile recipe, so feel free to alter it as you desire. Enjoy!

Mexican Skillet Casserole

• 1.5 lbs ground beef
• 1/2 tsp garlic salt
• 1/2 tsp chili powder
• 1/2 tsp dried orgeano
• 1/2 tsp red pepper flakes
• 1/4 tsp cumin
• fresh cracked pepper
• 1/2 small onion, diced
• 1 small can diced tomatoes
• 1 cup black beans (drained and rinsed)
• water
• 1 cup instant rice
• 1/4 lb cheddar cheese, shredded
• OPTIONAL garnish - lettuce, salsa, tomatoes, sour cream, jalepenos, etc

1. Place ground beef in a large skillet over high heat. Once browning begins, sprinkle meat with garlic salt, chili powder, oregano, red pepper flakes, cumin and pepper. Stir meat frequently while it browns.
2. When meat has only a little bit of pink left, add diced onion to the skillet. Once meat is fully browned, drain any excess fat.
3. Strain diced tomatoes over a small bowl and reserve liquid. Add tomatoes to skillet, as well as the black beans.
4. Add enough water to reserved tomato liquid to equal 1 1/2 cups. Pour into skillet, then pour in instant rice. Stir to evenly combine, then cover and leave on med-low heat for 5-7 minutes, or until rice is soft.
5. Remove cover and sprinkle rice/meat mixture with cheddar cheese. Allow cheese to fully melt before serving. ENJOY!