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Home > RECIPES > Lunch/Brunch/Dinner > El Paso Rice & Beans
El Paso Rice & Beans

Difficulty Level: Easy-Prep Time:10 minutes-Cook Time:58 minutes-Total Time:1 hour 8 minutes-Serving size:6
2 tablespoons Texas Red Seasoning
1 pound ground beef
1 green pepper chopped (1” pieces)
1 yellow onion chopped
1 28 ounce can ground peeled tomatoes
1 cup white rice
1 can red kidney beans
4 ounces Monterey Jack cheese, shredded
1. Preheat oven 350°.
2. Brown ground beef in a large skillet, drain and set aside meat.
3. Add peppers and onion to skillet and sauté until tender about 6-8 minutes. Add ground beef to onions and peppers in skillet then add the tomatoes, Victoria Taylor's Texas Red and the rice bring to a boil then reduce heat and simmer for 15 minutes, stirring occasionally.
4. Transfer mixture to a large covered casserole dish add beans, mix through and bake for 25 minutes.
5. Remove from oven spread shredded cheese on top and return to oven uncovered for 8-10 minutes until cheese is melted.
Recipe Tip:
This is a quick hearty dish for family or friends. Serve with fresh bread or rolls.