Casseroles are one of our favorites around the SFFS house. Not only do we enjoy it for dinner, but since I make IT Guy’s lunch almost everyday, it makes my job easier. I detest making sack lunches...I’m not sure why. I always have. So when I can throw a few things in a lunch bag and call it good, then that’s great! And IT Guy loves leftovers so anytime he can save a trip to the corner gas station to buy one of their “sandwiches”, then he’s happy too. I say all THAT to tell you that THIS casserole is good. Super good. I made it with a spicy Mexican tomato sauce but you can use regular if you’ve got a mild palate. This is really easy, bakes fast and did I mention the leftovers? Oh yeah...they’re good too!!!
Mexican Cheesy Rice Casserole
1 pound ground beef
1 onion ~ diced
1 clove garlic ~ minced
1 8-ounce can El Pato Mexican tomato sauce (for spicy) or regular tomato sauce (for mild)
1 4-ounce can diced green chilies
1 cup cooked rice
1 cup chicken broth
1 cup pinto beans OR black beans OR corn
Salt and pepper to taste
3 cups grated cheddar cheese
Preheat oven to 375 degrees. Spray a 9x13 baking dish with cooking spray.
In a large skillet, saute the onion and garlic for a few minutes.
Add the ground beef to the skillet and cook until done.
Add the corn, cooked rice, half of the cheese, chicken broth, green chilies, El Pato sauce and salt and pepper. Cook for about 5 minutes over medium heat.
Transfer mixture to the prepared baking dish.
Sprinkle with remaining cheese. Cover with foil.
Bake 20 - 30 minutes or until bubbly and hot.