Mexican Beef Casserole

Preheat oven to 350 F. In a small skillet over medium heat, toast rice in the first amount of oil until golden brown; about 5 minutes. Put toasted rice in the bottom of a 9×13 casserole dish; add chicken stock and Ro-tel tomatoes and stir to combine.

In a very large skillet over medium heat, heat the second amount of oil. Cook ground beef, onions, garlic, green peppers, salt and pepper until beef is cooked through. Remove from heat and stir in coriander, cumin, and canned tomato sauce.

Layer meat mixture on top of rice mixture in the casserole dish. Spread beans and corn evenly over meat mixture. Spread cheese evenly over beans and corn. Sprinkle cheese with minced red bell pepper, chopped scallions, crushed parsley, and optional black olives. Cover casserole dish tightly with non-stick foil. Bake for 1 hour. Remove from oven and allow it to rest for 10-15 minutes before serving.

Note: Casserole can be assembled and refrigerated for several days before baking. Just place cold casserole dish (covered) in cold oven, set the oven temp to 350 F and bake for a total of 90 minutes.