Taco Skillet

Taco Skillet 2 cups beef or chicken stock 1 cup brown rice 1 teaspoon extra virgin olive oil 1 medium onion, chopped 2 cloves garlic, minced 1 pound extra lean ground beef 2 teaspoons salt 1 teaspoon black pepper 1 tablespoon chili powder 1 teaspoon ground cumin 15 oz can tomato sauce 2 teaspoons chili powder 1 teaspoon salt 1 teaspoon black pepper 1 teaspoon ground cumin 15 oz can black beans, rinsed and drained 1 cup, shredded low fat shredded cheddar cheese Toppings Chopped Avocado Chopped Tomatoes Chopped Cilantro Sour Cream Flour or Corn Tortillas Tortilla Chips Preheat oven to 350 In a large pot bring beef (or chicken) stock to a boil over medium heat Stir in brown rice and reduce to a simmer and cover, cooking for another 12-15 minutes In a large oven proof skillet heat olive oil over medium heat Add in onion and cook for 5-7 minutes, or until it begins to soften Stir in garlic and cook for another 1-2 minutes Add in ground beef, salt, pepper, chili powder & cumin - cooking until beef is no longer pink and browned, breaking it up as it cooks Once beef is browned stir in tomato sauce, remaining chili powder, salt, pepper and cumin bringing mixture to a boil Stir in cooked rice and black beans, gently stirring until just combined Sprinkle cheese over the top Place into oven and cook until cheese is melted and mixture is bubbly Let sit for 10 minutes before serving Serve with any additional toppings you prefer