Sunday, February 28, 2010

My Mexican Rice Casserole

This layered casserole is just to yummy, and an all time favorite at our dining room table. It's quick and easy to prepare, and freezes wonderfully if you are wanting to make it as a freezer meal. Just don't bake it, stop after Step 3 and Layer 3, pop it into the freezer and bake it when you need it.

Step 1: Preheat oven to 35o degrees
Step 2: Spray a 13x9 baking dish with non stick cooking spray
Step 3: Layer you casserole according to layer directions below
Step 4: Bake for 40 minutes or until heated through
Step 5: Fill you belly full of homecooked goodness.

Layer 1: 2 cups of rice cooked according to directions, 1 can of corn drained, 1 small diced onion. Mix them up pour into dish

Layer 2: 1 pound of ground beef (browned and drained), 2 cans of diced tomatoe, 1 package of taco seasoning, 1 can of black beans (drained and rinsed). Mix it all up in a bowl and spread on top of rice mixture in dish

Layer 3: CHEESE...yummy!!! Just sprinkle as much shredded cheese as you like, but don't overkill it. I use a blend of shredded chedder and jack cheese, and sometimes if it's on hand add some shredded peperjack cheese to it. I use about 2 cups.

Layer 4: AFTER baking and ready to serve, top with crunched up corn chips, or if you don't have plain corn chips doritos are nice as well, shredded lettuce, and sour cream.

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