Mexican Layered Skillet Dinner with Roasted Brown Rice Couscous
Cooking Instructions:
- 1 cup Lundberg Original Plain Roasted Brown Rice Couscous
- 2 cups water
- 1 tablespoon vegetable oil
- 1 teaspoon Tamale seasoning (or chili powder)
- 1 pound lean ground beef (or 1/2 ground beef & 1/2 bulk sausage)
- 1 (4 ounce) can diced green chilies
- 1 cup grated Cheddar cheese (4 ounces)
- 1/2 cup sliced olives
- Garnish with sour cream and chunky salsa
Combine water, oil and tamale seasoning in a 2 quart saucepan with lid. Bring to boil and stir in Lundberg Brown Rice Couscous; cover and reduce to low. Cook 15 minutes, remove from heat and steam with lid on an additional 5 minutes.
Meanwhile, brown ground beef in a 12 inch ovenproof skillet. Drain grease and remove to a medium bowl. Stir in undrained can of diced green chilies. Wipe skillet. Firmly press cooked brown rice couscous into the skillet with back of spoon or finger tips. Spoon beef mixture in an even layer on top of the brown rice couscous. Sprinkle grated Cheddar cheese and sliced olives over all. Bake in a 450°F oven for about 15 minutes, or until cheese is melted and bubbling. Let cool 5 minutes. Serve wedges right from the skillet, garnishing with salsa and sour cream.
Serves 4-6