Mexican Casserole

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!

 Mexican Casserole l Frog's Lilypad

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?

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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.

Mexican Casserole

Ingredients:

  • 2 cups cooked rice

  • 1 can whole kernel corn, drained

  • 1 onion, chopped

  • 1 can black beans, drained and rinsed

  • 1 (8oz) carton sour cream

  • 2 cups shredded pepper jack cheese, divided in half

  • 1 cup salsa

  • 1 can rotel

  • salt and pepper to taste

Directions:

Prepare rice ahead of time, so it can cool down and not be sticky.

Preheat oven to 400 degrees

In a large bowl, combined all the ingredients. Mix well and spoon into a lightly grease baking dish and cover with foil. Bake for 20 minutes. Remove foil, and add the rest of the cheese, return to the oven and continue cooking until cheese is bubbly; about 5 minutes.

 cheesy mexican casserole