Tex Mex Casserole

2 cups cooked rice
1 pound ground beef
1/4 cup chopped onion
1/4 cup chopped green or red bell pepper
1 can (15 ounces) black beans, drained and rinsed
1 can (8 ounces) tomato sauce
1 cup corn kernels (use canned, drained or frozen, thawed)
1/2 teaspoon salt
Dash pepper
1/2 teaspoon chili powder
Dash garlic powder
1/8 teaspoon ground cumin
2 cups shredded Cheddar cheese or Mexican blend of cheeses, for topping

Cook rice and set aside. Lightly grease a 2-quart casserole dish.
Cook the beef and onion until beef is no longer pink; add bell pepper and cook, stirring, for 2 minutes longer. Stir in all remaining ingredients except cheese. Stir in cooked rice. Spoon the mixture into a casserole. Bake at 350 degrees for 25 minutes. Top with shredded cheese and cook for 5 minutes longer, or until cheese is melted.


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