:max_bytes(150000):strip_icc()/Simply-Recipes-Chicken-Taco-Casserole-LEAD-3-93a0aa8b77ee4c15a6d695cd1911ea88.jpg)
Mexican Casserole
Easy, cheesy goodness, brown rice and lots of veggies, gluten free, Makes a lot.
Use leftovers stuffed in homemade tortillas for your next weeknight dinner.
Ing 1 tablespoon Olive Oil 1.5 cup Red Onion, chopped 1.5 cup Red Bell Peppers , chopped 1.5 cup Green Bell Peppers , chopped 1-2 Jalapeños, sliced, (adjust to taste) 2 cups Corn kernels, frozen 1 can Black Beans , 14oz, drained and rinsed 14 oz can Diced fire-roasted Tomatoes, 2 tablespoon Lime juice 4 cups Cooked Brown Rice 1 3/4 cup Cheddar, shredded 1/4 cup Mexican blend cheese, shredded, for topping. Seasonings 1 teaspoon Gar/powder 2 teaspoon Ground Cumin 1 teaspoon Oregano 1 teaspoon Paprika 1/2 teaspoon Cayenne or Red Chili powder, adjust heat to taste Salt to taste
Steps Heat skillet with oil. Saute onions, peppers and diced jalapeño 4 mins, brown sightly. Add corn and saute couple more min. Add beans, fire-roasted tomatoes, lime juice and then spices. Stir/combine. Remove offheat. Taste to adjust salt. Add cooked brown rice and mix well. Then add in cup shredded cheddar. Transfer mixture into greased b/dish. Sprinkle w/ cheddar and Mexican blend cheese. Bake 400 deg in oven center 12-15 min, cheese is bubbling. (Optional) broil til lightly golden. Garnish with chp cilantro. Cut into squares and serve.