2 teaspoons canola oil
1 3/4 cups chopped onion
1 green pepper chopped
4 garlic cloves, minced
1 pound ground round
2 tablespoons chili powder
1 teaspoon ground cumin
3/4 teaspoon kosher salt
1 tsp pepper
1 3/4 cups hot cooked long-grain white rice
1 (14.5-ounce) can petite-cut diced tomatoes with jalapeno
1 (15-ounce) can black beans, rinsed and drained
1 (15 ounce) can corn
1/2 cup taco sauce
2 ounces shredded reduced-fat sharp cheddar cheese (about 1/2 cup)
Heat a large skillet over medium-high heat and swirl oil to coat. Add onion, green pepper and garlic; sauté 3 minutes or until tender. Add beef; cook 4 minutes or until browned, stirring to crumble. Drain, and return to pan. Stir in chili powder, cumin, and salt & pepper. Add rice, tomatoes, corn, beans and taco sauce; cook over medium heat 2 minutes or until thoroughly heated, stirring occasionally. Sprinkle with cheese; cover and remove from heat. Let stand 1 minute or until cheese melts. If desired serve with sour cream and chopped fresh cilantro.