Three Sisters Casserole

Recipe Summary

Prep Time: 55 minutes

Yield: 6 servings

3 cloves garlic, minced
1 medium onion, diced
1½ lb lean ground beef
1 8 oz can tomato sauce
1 14 oz can beef broth
1¼ cups water
1 medium zucchini, diced
2 tbsp cilantro, chopped
1 8 oz can whole kernel corn
1 cup rice
1 cup shredded manchego cheese
½ tsp cumin
½ tsp Emeril’s Essence (recipe below)
2 turns around the pan olive oil

Heat the oil in a medium saucepan over medium heat. Add the onions and garlic
and cook until onions are carmelized. Brown the ground beef, stirring constantly
until rendered. At this time, stir in the cumin and Essence. Add salt and pepper
as desired. Cook for 2 minutes.

In the same pan, add tomato sauce, beef broth and water. Add the zucchini, corn
and cilantro. Stir and cook for 3 minutes. Add the rice and bring to a boil,
Cover the pan and cook over low heat for 20 minutes.

When the rice has absorbed the liquids, add the shredded cheese and let it melt.
Serve immediately with tortilla chips.

Essence (Emeril’s Creole Seasoning):
2½ tablespoons paprika
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried leaf oregano
1 tablespoon dried thyme