Jenny Beth Kroplin RD made Mexican Beef and Cheese Bake, a recipe you cook once and eat 3 different ways. (see recipe below) For more recipes and tips for health eating, visit www.southeastdairy.org.
Mexican Beef and Cheese Bake
1 pound ground beef
2 cups cooked farro
1 (14-ounce) can black beans, drained
1 (14-ounce) diced fire roasted tomatoes, drained
2 cups shredded Cheddar cheese, divided
1 cup shredded Monterey Jack cheese, divided
1 (8-ounce) container sour cream
1 cup jarred chunky salsa, any variety
1/2 cup chopped cilantro, divided
2 tablespoons paprika
2 tablespoons ground cumin
2 tablespoons garlic powder
1 tablespoon kosher salt
1 teaspoon dried oregano
1/2 teaspoon ground chipotle powder
1/2 teaspoon black pepper
1 lime, cut into 10 wedges for serving
In medium skillet, brown ground beef; drain excess oil and set aside.
Cook farro according to package directions.
In a large mixing bowl combine black beans through salsa, mix until well combined. Add in cilantro, remaining spices, ground beef and farro. Pour mixture into 13- x 9-inch baking dish. Top with remaining cheeses and cilantro. Bake at 350˚ for 30-35 minutes or until cheese is bubbly. Let stand for approximately 5 minutes. Serve with fresh lime wedges.
