Monday, August 5, 2013

Mexican Rice Casserole

I'm always looking for quick, easy, and inexpensive meal ideas.  And since I like some variety, I'm constantly on the look out for new ideas.  Several weeks ago I searched for a recipe for Mexican Rice Casserole.  I found this one which I adapted.  It's a great way to stretch the grocery budget, an excellent dish to prepare with the help of kiddos, and versatile to accommodate whatever you have in your pantry.

Here's how we made it...

-6 cups rice, cooked (we use brown)
-4 cups black beans, cooked (we use dry but you can use 2 15oz. cans, drained and rinsed), you may also try other types of beans or some browned ground beef or turkey if you have it on hand...maybe even shredded chicken.  Really whatever sounds good or is in your pantry/fridge will do.
-1 24oz. jar of salsa (we use mild)
-Ground cumin to taste
-Chili powder to taste
-Dried oregano or Italian seasoning to taste
-Salt and pepper to taste (optional)
-Garlic and/or onion powder to taste (optional)
-4 tomatoes, sliced
-2+ cups grated cheese
-2 green onions, chopped (optional)
-Fresh cilantro, chopped (optional)
-Sour cream for serving (optional)

1. Preheat oven to 350-degrees F.
2. In a large mixing bowl, combine rice, beans/meat, salsa, cumin, chili powder, salt and pepper (if using), garlic and/or onion powder (if using).
3. Spread rice and bean/meat mixture into 9x13 baking dish.
4. On top of the rice, layer sliced tomatoes.  Then sprinkle cheese, onions (if using), and cilantro (if using).
5. Bake for 20-25 minutes or until casserole is heated through and cheese has melted.
6. Serve with sour cream or other desire toppings.  Enjoy!  :)

What's your favorite simple family recipe?

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