Instructions

• Preheat oven to 400°F (200°C).
• Heat 1 tablespoon avocado oil in a large oven-safe skillet over medium heat. Add the diced onion, diced bell pepper (stem removed), and minced garlic; cook, stirring often, until softened, about 5 minutes.
• Add the ground beef, break it up with a spatula, and cook until no pink remains, about 5 minutes.
• Stir in the rinsed, drained black beans, taco seasoning, salt, pepper, rinsed long-grain white rice, red salsa, 1 1/2 cups chicken or beef broth, and the remaining 1 tablespoon avocado oil. Mix until everything is evenly combined.
• Cover the skillet with a lid or tightly with aluminum foil and transfer to the preheated oven. Bake 35–45 minutes, until the rice is tender and most of the liquid is absorbed.
• Remove the skillet from the oven and let it sit, covered, for 5 minutes. If using the cheddar cheese, preheat the broiler while the casserole rests.
• If using cheese, sprinkle the 1/2 cup shredded cheddar evenly over the top and place the skillet under the broiler for 2–3 minutes, until the cheese is melted and bubbly (watch closely to avoid burning).
• Top with optional garnishes—avocado, diced tomatoes, and cilantro—and serve.