Vension, Black Bean, And Rice Casserole

Course :	Casseroles
From:	HungryMonster.com
Serves:	1

Ingredients:

1	package	spanish rice mix
2	teaspoons	olive oil
1	pound	boneless venison top round -- * see note
15	ounces	black beans -- rinsed and drained
14	ounces	diced tomatoes with chilies -- drained
1/2	cup	sliced green onions
2	teaspoons	chili powder
1	teaspoon	ground cumin
1/8	teaspoon	cayenne pepper -- optional
1/2	cup	shredded colby-jack cheese -- optional
1/2	cup	sour cream for garnish -- optional

Preparation:

*slice and chop venison into 1/4-inch pieces Heat oven to 375 degrees. Prepare rice as directed on package. Meanwhile, in 12-inch nonstick skillet, heat oil over medium heat. Add venison. Cook 3 to 5 minutes, or until meat is no longer pink, stirring occasionally. Remove from heat. Drain. Stir in remaining ingredients, except cheese and sour cream. Mix well. Spoon mixture into 2-quart casserole. Sprinkle everything with cheese. Bake, uncovered, 25-30 minutes, or until casserole is hot and bubbly around edges. Garnish with sour cream. Tip: Casserole also can be used as filling for flour tortillas.

Nutritional Information:

1809 Calories (kcal); 17g Total Fat; (8% calories from fat); 99g Protein; 326g Carbohydrate; 0mg Cholesterol; 1073mg Sodium