Taco Casserole
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I tried another recipe from my new cookbook and it was really good (I did modify it a bit to my liking)! Â It made a huge pan, so if you have a smaller family you could cut the recipe in half easily and make a 9×9-inch pan. Â Enjoy!
TACO CASSEROLE
4 cups cooked brown rice
2 cups dry pinto beans (or combination of pinto and black beans), cooked (about 4-5 cups cooked)
1 16-oz. Bag of frozen corn
1 quart diced tomatoes (or 2 14.5-oz. Cans), blended up in blender
1 tablespoon chili powder
1 tablespoon taco seasoning
1 teaspoon sea salt
½ teaspoon onion powder
shredded cheddar cheese
tortillas (corn or flour)First you will need to cook the brown rice and beans.  To cook the dry beans, place 2 cups of dry beans (after they have been sorted and rinsed) in a pot with enough water to cover.  Bring to a boil, cover, reduce heat, and simmer for about 2 ½ hours or until beans are soft.  Drain the beans.
Once rice and beans are done, combine all ingredients except the cheese and tortillas in a large pot. Â Stir and simmer for about 10 minutes.
Now assemble the casserole: Â Cover the bottom of a 9×13-inch baking dish with the bean/rice mixture. Â Put a layer of tortillas on top. Â Add more bean/rice mixture with cheddar cheese on top. Â Add more layers of tortillas, bean/rice mixture, and cheese, finishing with bean/rice mixture and cheese. Â When I made this it completely filled up my 9×13-inch pan!
Bake in a 350 degree oven for 20-30 minutes or until hot and bubbly.
Serve with a large green salad for a yummy dinner!
Tips: Â You could also prepare this recipe and not assemble it into a casserole. Â Serve the bean/rice mixture as a filling for some warm tortillas with lettuce and cheese to top it off. Â Another tip that would make this recipe go together very quickly is to have cooked rice and beans done ahead of time in the freezer.
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