Mexican Casserole

• •
  2 cup Rice, Brown, Long-Grain
• •
  1 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

• •
  1 Yellow Onion(110g)
• •
  1 Bell Pepper(119g)
• •
  1 lbs 90/10 Ground Beef

  Usually near ground turkey in the meat section. Check fat % on label.

• •
  2 tbsp Chili powder
• •
  1.5 tsp Cumin, Ground
• •
  0.5 tsp 1/2 teaspoon kosher salt
• •
  0.5 tsp 1/2 teaspoon ground black pepper
• •
  0.3 tsp Cayenne Pepper, Ground
• •
  2 Garlic(6g)
• •
  1 cup Greek Yogurt (Nonfat)

  Plain Greek yogurt — nonfat (0%) or low-fat (2%). Not regular yogurt.

• •
  15 oz Beans, Refried, Canned
• •
  0.8 cup Cheddar Cheese
• •
  0.8 cup Mozzarella Cheese

  Part-skim mozzarella. Pre-shredded bags are convenient for meal prep.

• •
  10 oz Rotel, Diced Tomatoes & Green Chilies, Original

  Rotel diced tomatoes & green chilies. Original (not hot) unless you want spice.

• •
  Cilantro, Fresh
• •
  Green Onion (Scallion)

Instructions

1. 1Cook the brown rice according to package directions if not already prepared. While rice cooks, dice the onion and both bell peppers into bite-sized pieces, mince the garlic, and shred the cheddar and mozzarella cheeses.
2. 2Heat the olive oil in a large skillet over medium-high heat. Add the onion and both bell peppers, sauté for 5–7 minutes until slightly softened, stirring occasionally.
3. 3Add the ground beef, chili powder, ground cumin, cayenne pepper, salt, and black pepper to the skillet. Cook for 4–5 minutes over medium-high heat, breaking the beef into small pieces as it cooks, until no longer pink and internal temp reaches 160°F. Add the garlic and cook for 1 additional minute until fragrant.
4. 4Remove the skillet from heat. Stir in the cooked rice and nonfat Greek yogurt until evenly combined. Taste and adjust seasoning as needed.
5. 5Stir in the refried beans and Rotel diced tomatoes with green chilies until fully incorporated.
6. 6Divide the mixture evenly into 6 airtight containers while hot. Top each container with an equal portion of the shredded cheddar and mozzarella cheeses. Cover and refrigerate until ready to serve.
7. 7When ready to eat, reheat each portion in the microwave on high for 3–4 minutes until heated through and cheese is melted, or transfer to an oven-safe dish and bake at 350°F for 12–15 minutes until hot and cheese is melted.
8. 8Garnish each serving with fresh cilantro and sliced green onions before eating.