Mexican Casserole
I've made this one a couple times... made it for the lab Christmas party and before that a study group (they seemed to approve). For a while there I wasn't eating beef and as such I greatly missed lasagna... but lasagna without beef is like ick ^^;; so here is my mexican variant. It's pretty cheap and lasts forever (one casserole lasts me a week and a half to two weeks)... good college student food ^^.
1 can Black Beans - strained and washed
1 can Red Beans - strained and washed
1 can Pinto Beans - strained and washed
4 + cups Mexican Shredded Cheese (I always buy 4 cups but never have quite enough to finish sprinkling the top but I usually have some leftover cheese from something in the fridge and finish off the top with that)
Hot or Medium 16 oz. Salsa (I love the Newmans Own tequilla and lime salsa... then I add tobasco sauce for kick)
1 cup Basmati or Jasmine Rice (yeah I know mexican casserole... but indian rice is just better)
2 cups water
2 Tbs butter
2 Tbs strawberry vinegar
meidum mixing bowl
9.5' x 13.5' baking pan
Top with sour cream
Bring water to boil, add butter. Add rice and vinegar, stir. (My vinegar is this pretty red color... I pour it in til the rice is pink so not really sure how much vinegar you want... it makes the rice really cool so don't skip the vinegar). Simmer for 20 minutes.
In a medium mixing bowl mix the beans and salsa and hot sauce if you have it.
When rice has finished cooking pour it into the baking pan and mix in approx 3 cups of cheese (until rice and cheese are a homogenous mixture). Mix in salsa bean mix (and red pepper if desired).
Sprinkle with cheese and bake it like a casserole I usually look up the recipe for green bean casserole and bake it like that >.>;; no joke (350ish? for 30 mins? til the cheese has crusted and it holds together like a casserole lol).
If you want to get really fancy you can add paprika and red pepper to the sour cream.... I did that once it was alright. It's a pretty colorful casserole and I hope you enjoy it.
Happy New Year ^^
1 can Black Beans - strained and washed
1 can Red Beans - strained and washed
1 can Pinto Beans - strained and washed
4 + cups Mexican Shredded Cheese (I always buy 4 cups but never have quite enough to finish sprinkling the top but I usually have some leftover cheese from something in the fridge and finish off the top with that)
Hot or Medium 16 oz. Salsa (I love the Newmans Own tequilla and lime salsa... then I add tobasco sauce for kick)
1 cup Basmati or Jasmine Rice (yeah I know mexican casserole... but indian rice is just better)
2 cups water
2 Tbs butter
2 Tbs strawberry vinegar
meidum mixing bowl
9.5' x 13.5' baking pan
Top with sour cream
Bring water to boil, add butter. Add rice and vinegar, stir. (My vinegar is this pretty red color... I pour it in til the rice is pink so not really sure how much vinegar you want... it makes the rice really cool so don't skip the vinegar). Simmer for 20 minutes.
In a medium mixing bowl mix the beans and salsa and hot sauce if you have it.
When rice has finished cooking pour it into the baking pan and mix in approx 3 cups of cheese (until rice and cheese are a homogenous mixture). Mix in salsa bean mix (and red pepper if desired).
Sprinkle with cheese and bake it like a casserole I usually look up the recipe for green bean casserole and bake it like that >.>;; no joke (350ish? for 30 mins? til the cheese has crusted and it holds together like a casserole lol).
If you want to get really fancy you can add paprika and red pepper to the sour cream.... I did that once it was alright. It's a pretty colorful casserole and I hope you enjoy it.
Happy New Year ^^