10 ounce canned tomatoes diced with green chile peppers (such as ro*tel®) canned
0.3 teaspoon cayenne pepper
0.5 cup chile sauce
2 tablespoons cilantro leaves fresh chopped
2 cloves garlic minced
0.3 cup bell pepper green chopped
0.5 teaspoon ground cumin
1 pinch ground pepper black
2 tablespoons jalapeño peppers sliced to taste
1 pound ground beef lean
0.5 cup onion finely chopped
1 teaspoon salt
2 cups cheddar cheese shredded divided
1 cup water
0.8 cup rice long-grain white
0.5 teaspoon worcestershire sauce
Equipment
frying pan
oven
pot
casserole dish
Directions
Preheat oven to 375 degrees F (190 degrees C).
Heat a large skillet over medium-high heat. Cook and stir beef, onion, and green bell pepper in the hot skillet until beef is browned and crumbly, 5 to 7 minutes; drain and discard grease.
Stir beef mixture, diced tomatoes with green chile peppers, water, rice, chile sauce, olives, jalapeno peppers, garlic, salt, brown sugar, ground cumin, Worcestershire sauce, cayenne pepper, and black pepper together in a large pot over medium-low heat.
Bring beef-rice mixture to a simmer, stirring occasionally, until flavors blend, about 30 minutes. Stir in 1 cup Cheddar cheese.
Transfer mixture to a 2 1/2 quart casserole dish and press down firmly. Top with remaining 1 cup Cheddar cheese.
Bake in the preheated oven until cheese is melted and bubbling, 10 to 15 minutes. Top with chopped cilantro.
