Welcome to Simple Fare, Fairly Simple. This is a place for me to post recipes of all kinds...along with other miscellaneous fodder from my so-called life here in the south. Who knows what you will find here. Could be anything from my husband...known as IT Guy...to my kids and beautiful grandbabies that are growing up way too fast right before my eyes. But...mostly this will be a place for food. I hope you'll see something you like and if you decide to try something from the list...leave me a comment and let me know!

Tuesday, May 3, 2016

Mexican Cheesy Rice Casserole

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.

Here's all your ingredients!

Saute the onion and garlic for a bit then add the ground beef and cook until done.

Then add the chicken broth, El Pato sauce, green chilies, corn, rice and 
half of the cheese. Stir to combine.

Simmer for about 10 minutes or so.

Then dump into the prepared 
casserole dish and top with 
remaining cheese. Bake!

Allow to stand for about 5 
minutes then serve it up!!!