This casserole is a cross between a Spanish Rice and a Texas Hash. Sort of a Spexas Hash?
1 lb. ground round
1 medium onion, diced
3 cloves garlic, minced
1 14.5 oz. can crushed tomatoes
1 14.5 oz can fire roasted tomatoes
1 14.5 oz can garbanzo beans
1/2 cup chopped spanish green olives
3 tbsp. seasoning blend (see below)
1 cup uncooked long grain rice
2 cups beef or vegetable stock
1 cup shredded Mexican Blend cheese
1. Preheat oven to 350 degrees. Lightly grease 1.5 - 2 quart casserole dish.
2. Bring stock to boil in medium pot with lid
3. Add rice, lower heat to simmer, cover pot, and simmer for 15 - 20 minutes, until liquid is absorbed and rice is fluffy and tender.
4. While rice is cooking, in large skillet, heat olive oil and add onions and garlic. Lightly saute just until onions begin to sweat. Add chopped olives and seasoning blend and saute for additional 2-3 minutes.
5. Add ground round to onion mixture and cook until browned. Add tomatoes, garbanzo beans and cooked rice and mix thoroughly.
6. Pour mixture into prepared casserole dish. Cover with shredded cheese, and bake for 30 minutes.
4 tsp. dried minced onion
3 tsp. chili powder
1 tsp. corn starch
1 tsp. garlic powder
1 tsp. ground cumin
1/2 tsp. oregano
1/4 tsp. cayenne pepper
Combine and store in airtight container.