MEXICAN RICE AND BEAN CASSEROLE RECIPES

MEXICAN-STYLE VEGAN BEAN AND RICE CASSEROLE - FORKS OVER ...

Mexican-Style Vegan Bean and Rice Casserole - Forks Over ... image

Here, the classic beans and rice combination gets a kick with ancho chile powder and cumin. The No-Cheese Sauce adds a creamy texture, and the health benefits are bumped up with zucchini, black beans, and corn. From Forks Over Knives - The Cookbook

Provided by FORKSOVERKNIVES.COM

Total Time 50 minutes

Number Of Ingredients 11

Ingredients

1 large yellow onion, diced
1 red bell pepper, seeded and diced
3 cloves garlic, minced
1 tablespoon cumin seeds, toasted in a dry skillet and ground
2 teaspoons ancho chile powder
2 medium zucchini, cut into ½-inch dice
2 cups cooked brown rice
2 cups cooked black beans, or 1 (15-ounce) can, drained and rinsed
3 ears corn, kernels removed (about 2 cups)
One recipe No-Cheese Sauce Recipe
Chopped cilantro

Steps:

Preheat the oven to 350°F.
Place the onion and bell pepper in a large saucepan and sauté over medium heat for 7 to 8 minutes, or until the onion starts to brown. Add water 1 to 2 tablespoons at a time, to keep the vegetables from sticking to the pan. Add the garlic and cook for 4 minutes. Add the cumin and chile powder and cook for another 30 seconds. Remove from the heat. Add the cooked rice, zucchini, black beans, corn, and No-Cheese Sauce, and mix well.
Spoon the mixture into an 8 x 8-inch baking dish. Bake for 25 minutes, or until bubbly. Serve garnished with the cilantro.

MEXICAN GROUND BEEF CASSEROLE - TASTE OF HOME

Mexican Ground Beef Casserole - Taste of Home image

Born out of a need to rid the fridge of extras, this Mexican ground beef casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. —David Mills, Indianapolis, Indiana

Provided by Taste of Home

Categories Dinner

Total Time 60 minutes

Prep Time 20 minutes

Cook Time 40 minutes

Yield 6 servings.

Number Of Ingredients 9

Ingredients

1-1/2 pounds ground beef
1 envelope taco seasoning
3/4 cup water
1 can (16 ounces) refried beans
1/2 cup salsa
6 flour tortillas (6 inches)
2 cups frozen corn, thawed
2 cups shredded cheddar cheese
Optional: Shredded lettuce, chopped tomatoes, sliced ripe olives and sour cream

Steps:

Preheat oven to 350°. In a large skillet, cook beef over medium heat until no longer pink; drain. Stir in taco seasoning and water. Bring to a boil. Reduce heat; simmer, uncovered, 5 minutes. , Meanwhile, in a microwave-safe bowl, combine beans and salsa. Cover and microwave 1-2 minutes or until spreadable., Place 3 tortillas in a greased round 2-1/2-qt. baking dish. Layer with half the beef, bean mixture, corn and cheese; repeat layers. , Bake, uncovered, until cheese is melted, 40-45 minutes. Let stand 5 minutes. If desired, serve with lettuce, tomatoes, olives and sour cream.

Nutrition Facts : Calories 602 calories, FatContent 31g fat (14g saturated fat), CholesterolContent 107mg cholesterol, SodiumContent 1404mg sodium, CarbohydrateContent 43g carbohydrate (3g sugars, FiberContent 5g fiber), ProteinContent 36g protein.

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Born out of a need to rid the fridge of extras, this Mexican ground beef casserole recipe is flexible. Add more corn to make it sweeter, if you like. You can also spice it up as hot or mild as you want. —David Mills, Indianapolis, Indiana
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