Mexican Casserole
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My husband knows my love for Mexican foods. In fact, this month there have been more Mexican dishes served than normal since this has been a month of experiments with meatless recipes. Mexican Casserole is one of our favorites and my husband who never asks for something particular except for fried chicken, asked to have this a second time in a week. It's that good!
Anything that is of the Mexican cuisine is served with chips at our house. It's a tradition, Jamie started when he was little and that boy was on to something that we still do.
Anything this cheesy has to be good right?
Directions:
Prepare rice ahead of time, so it will not be sticky. Preheat oven to 400 degrees.
In a large bowl combine corn, beans, sour cream, salsa, rotel, onion, rice, salt and pepper and half the cheese. Mix well. Spoon into a lightly greased baking dish. Bake for about 25 minutes or until the cheese is bubbly.
How easy is that for a quick weeknight meal? It's yummy, feeling, frugal and super easy. Unless you are feeding a football team or an army, there will be plenty for lunches the next day.
Anything that is of the Mexican cuisine is served with chips at our house. It's a tradition, Jamie started when he was little and that boy was on to something that we still do.
Anything this cheesy has to be good right?
I knew you would agree with me on the cheesiness. You know what? It is a perfect frugal meal that could be turned into something even better if you chose to put ground meat or shredded chicken in it.
No major bowl messes, everything can be mixed up in one bowl. If you decide to not make the rice ahead of time and heat the corn, beans, rotel and salsa up a little it won't take too long in the oven. How easy is that for a quick weeknight meal? It's yummy, filling, frugal and super easy. Unless you are feeding a football team or an army, there will be plenty for lunches the next day.
Cheesy Mexican Casserole
Ingredients:- 1 can whole kernel corn, drained
- 1 can black beans, rinsed and drained
- 1 (8 ounce) carton sour cream
- 1 cup salsa
- 1 can rotel
- 1 onion, chopped
- 2 cups cooked rice
- 16 oz shredded colby-monterey jack cheese
- salt and pepper to taste
Directions:
Prepare rice ahead of time, so it will not be sticky. Preheat oven to 400 degrees.
In a large bowl combine corn, beans, sour cream, salsa, rotel, onion, rice, salt and pepper and half the cheese. Mix well. Spoon into a lightly greased baking dish. Bake for about 25 minutes or until the cheese is bubbly.
How easy is that for a quick weeknight meal? It's yummy, feeling, frugal and super easy. Unless you are feeding a football team or an army, there will be plenty for lunches the next day.
