Paula's Kitchen S3 Ep1: Mexican Casserole for Cinco de Mayo

Welcome to the kickoff of Paula's Las Vegas Kitchen, Season Three! We have a new intro and a new kitchen, and we are inspired to bring you some fun and tasty recipes in the weeks to come. Starting things off, for the May 5th Cinco de Mayo celebration, Paula presents a Mexican Casserole courtesy of the Well Plated website. This easy one-dish meal ticks all the boxes: lean beef, brown rice, veggies, cheese, and tons of flavor! Recipe, as always, appears below - enjoy!

-----
Join me on social media...
Instagram: https://www.instagram.com/dalemckenzie01/
Facebook: https://www.facebook.com/Dale-McKenzie-Las-Vegas-Inside-Out-327037361289814/
Email: LVInsideAndOut@outlook.com
Patreon: https://www.patreon.com/dalemckenzie

And have a look at our Las Vegas Inside & Out merchandise! https://teespring.com/stores/las-vegas-inside-and-out

Our mailing address:
P.O. Box 36536
Las Vegas, Nevada, USA 89133
-----

MEXICAN CASSEROLE
https://www.wellplated.com/mexican-casserole/
Makes 6 servings

You will need:
2 cups cooked brown rice (or quinoa or other grain of choice—about 2/3 cup uncooked)
1 tablespoon olive oil
1 yellow onion, chopped
1 green bell pepper, chopped
1 red bell pepper, chopped
1 pound lean ground beef (or swap ground chicken or ground turkey)
2 tablespoons chili powder
1 1/2 teaspoons ground cumin
1/2 teaspoon kosher salt
1/2 teaspoon ground black pepper
1/4 teaspoon cayenne pepper
2 cloves minced garlic (about 2 teaspoons)
1 cup plain nonfat Greek yogurt
1 can reduced fat refried black beans (15 ounces)
3/4 cup freshly grated sharp cheddar cheese, divided
3/4 cup freshly grated mozzarella cheese, divided
1 10-ounce can tomatoes with green chiles (such as Rotel) well drained; use mild or medium depending upon how spicy you’d like the casserole to be
Fresh cilantro for serving
Chopped green onions for serving

Instructions:
Be sure to cook your rice if you haven’t already (if you are just reading this and just now realized you don’t have any cooked rice and don’t want to wait, consider switching to quinoa, which cooks much more quickly than brown rice. Instant brown rice also works in a pinch).

Preheat the oven to 350 degrees F. Coat a large casserole dish (9x13 inch or similar) with nonstick spray and set aside.

In a Dutch oven or large, deep skillet, heat the olive oil over medium high. Add the onion, green bell pepper, and red bell pepper. Sauté until slightly softened, about 5 minutes.

Add the beef, chili powder, cumin, salt, black pepper, and cayenne pepper. Continue to sauté until the beef is cooked through and no longer pink, about 4 to 5 minutes. Add the garlic and cook just until fragrant, about 1 additional minute.

Remove from the heat. Stir in the rice and Greek yogurt until evenly combined. Taste and adjust seasoning as desired.

Assemble the casserole:
Spread the beans into an even layer in the prepared baking dish.
Sprinkle 1/4 cup cheddar cheese and 1/4 cup mozzarella cheese over the beans.
Scatter the tomatoes with green chilis over the top.
Spoon the rice and ground beef mixture on top of the tomatoes, spreading it into an even layer.
Top with remaining 1/2 cup cheddar and 1/2 cup mozzarella.

Bake the casserole, uncovered, until the cheese is melted and the casserole is hot, about 15 minutes.
Turn the oven to broil, then continue cooking until the cheese is lightly browned, about 3 to 4 additional minutes, watching carefully so that the cheese does not burn.
Let rest 5 minutes, sprinkle with chopped cilantro and green onions, and serve.

Notes:
TO MAKE AHEAD: Cook the rice, and chop the onions, bell peppers, and garlic up to 1 day in advance. Store each item in a separate airtight storage container in the refrigerator.
TO STORE: This casserole can be stored in an airtight storage container in the refrigerator for up to 5 days.
TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F.
TO FREEZE: Freeze leftover casserole in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.
-----

Songs from the YouTube Audio Library featured in this video:
- Kazoom - Quincas Moreira
- Home for the Holidays

Cinematography: Dale McKenzie and three cameras!
Editing, Post-Production: Dale McKenzie, Final Cut Pro X
Recipes, How-to: Paula McKenzie
Cameras: Lumix G9 in 4K; Panasonic DMC-GF6 for the overhead shots; DJI Osmo Pocket for close-ups; iPhone 11 Pro Max; sound by Rode Wireless GO

Видео Paula's Kitchen S3 Ep1: Mexican Casserole for Cinco de Mayo канала Dale McKenzie