This recipe from Ricardo uses pantry staples to make a quick and tasty dinner. Soften onion and garlic, add ground beef and cook until brown. Add rice, beans, tomatoes, broth, jalapenos and spices. Cover and cook for about 15 minutes. Sprinkle with grated cheese and bake until cheese has melted. To brown the cheese, place the dish under the broiler for a minute or two. You can bake flour tortillas to accompany this dish or use tortilla chips. I used the latter and omitted the sour cream.

Avoiding Additives and Preservatives

I used Blue Menu beans, Unico tomatoes, Better Than Bouillon for the stock, Tostitos corn chips and Balderson cheese. All are free of additives, preservatives and colour. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

One-Pot Burrito Casserole

Ingredients:

1 onion, chopped

2 garlic cloves, chopped

2 tbsp (30 ml) olive oil

¾ lb (340 g) lean ground beef

½ cup (100 g) parboiled long-grain rice

1 can (19 oz / 540 ml) black beans, rinsed and drained

1 can (14 oz / 398 ml) diced tomatoes

¾ cup (180 ml) chicken broth or water

2 tsp (10 ml) chopped and seeded jalapeno pepper

1 tbsp (15 ml) chili powder

1 tsp (5 ml) ground cumin

2 cups (200 g/500 ml) grated cheddar cheese

6 flour tortillas, quartered

Chopped cilantro (optional)

Sour cream (optional)

Preparation:

With the rack in the middle position, preheat the oven to 450°F (230°C).

In a large ovenproof skillet over medium-high heat, soften the onion and garlic in the oil. Add the meat, breaking it up with a wooden spoon, and cook until golden brown.

Add the rice, beans, tomatoes, broth, jalapeno and spices. Season with salt and pepper. Cover and cook over medium-low heat for 15 minutes, stirring occasionally, or until the rice is cooked and all the liquid has been absorbed.

Sprinkle the cheese over the rice. Bake for 10 minutes or until the cheese has melted. Let cool for 10 minutes.

Meanwhile, place the tortilla pieces on a baking sheet. Bake for 5 to 8 minutes or until crisp and lightly browned.

Sprinkle the burrito casserole with cilantro. Serve with the tortilla chips and sour cream, if desired. Serves 6.

From Ricardo