Mexican Beef and Cheese Bake

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The best part about this recipe, besides the melted cheesy goodness, is that it’s a cinch to prepare because everything gets mixed in a large bowl together, then poured into a baking dish. Also, it can be adjusted for desired heat level, from mild to spicy, depending on what type of salsa you prefer. (Source of recipe: Rebecca Egsieker, The Dairy Chef)

PREP TIME: 20 MINS + COOK TIME: 30 MINS = TOTAL TIME: 50 MINS • SERVES 10

INGREDIENTS:

  • 1 lb ground beef

  • 2 cups cooked farro

  • 1 (14 oz) can black beans, drained

  • 1 (14 oz) diced fire roasted tomatoes, drained

  • 2 cups shredded Cheddar cheese, divided

  • 1 cup shredded Monterey Jack cheese, divided

  • 1 (8 oz) container sour cream

  • 1 cup jarred chunky salsa, any variety

  • 1⁄2 cup chopped cilantro, divided

  • 2 tbsp paprika 2 tbsp ground cumin

  • 2 tbsp garlic powder

  • 1 tbsp kosher salt

  • 1 tsp dried oregano 1⁄2 tsp ground chipotle powder

  • 1⁄2 tsp black pepper

  • 1 lime, cut into 10 wedges for serving

COOKING:

  1. In medium skillet, brown ground beef; drain excess oil and set aside.

  2. Cook farro according to package directions.

  3. In a large mixing bowl combine black beans, tomatoes, 1 cup cheddar cheese and 1/2 cup Monterey Jack cheese, and remaining nine ingredients mix until well combined.

  4. Add in ground beef and farro, stir until mixed thoroughly.

  5. Pour mixture into 13- x 9-inch baking dish.

  6. Top with remaining cheeses and extra cilantro.

  7. Bake at 350˚ for 30-35 minutes or until cheese is bubbly. Let stand for approximately 5 minutes.

  8. Serve with fresh lime wedges.

Jennifer Elwell