Tex Mex Rice And Bean Casserole Food

TEX-MEX RICE AND BEAN CASSEROLE

Steps:

• Preheat oven to 350ºF. Coat a 2-quart glass baking dish with cooking spray.
• In a large bowl, combine corn, chilies, beans, rice, 3/4 cup of cheese, sour cream, chili powder, salt and pepper; stir in scallions.
• Spoon mixture into prepared baking dish and bake for 30 minutes. Remove from oven and sprinkle with remaining 2 tablespoons of cheese. Return to oven and bake until cheese melts and casserole is slightly bubbly, about 10 minutes more. Let stand for 5 minutes to firm up before slicing into 6 pieces. Yields 1 piece per serving.

MEXICAN RICE AND BEANS

Steps:

• Heat the oil in a large Dutch oven. Add the garlic, green onions and jalapeno and cook for 3 to 4 minutes. Reduce the heat to low and add the rice. Cook, stirring to make sure the rice doesn't burn, about 3 minutes. Add the chicken broth, cumin, salt, pepper, turmeric, beans, diced tomatoes and diced tomatoes and green chiles and stir together. Bring the mixture to a boil, then reduce the heat to low. Cover and simmer until the rice is not quite done, about 15 minutes.
• Meanwhile, preheat the oven to 350 degrees F.
• Top the rice and beans with the cheese, then bake with the lid off until the cheese is melted and the rice is fully cooked, about 15 minutes more. Top with chopped cilantro before serving.

MEXICAN RICE AND BEAN CASSEROLE

Steps:

• Set oven to 350 degrees.
• In a large skillet or Dutch oven, heat the oil with water over medium heat.
• Add in the sliced mushrooms, green bell peppers, onion and garlic; simmer stirring often until onion is tender (about 10 minutes).
• Add in the tomatoes (with juice, and break up slightly with a fork), beans, rice, chili powder, cumin and cayenne; mix to combine.
• Simmer covered for about 25 minutes, or until rice is tender, and the liquid is absorbed.
• Transfer to a large greased baking dish.
• Sprinkle with mozza cheese over top.
• Bake in oven for 15 minutes, or until the cheese is melted (also, can microwave at HIGH power for 2 minutes).

GREEN BEAN TEX-MEX CASSEROLE

Steps:

• Heat oven to 375°F.
• Thaw green beans if frozen.
• Place in casserole dish.
• Add salsa.
• Top with crumbled tortilla chips and shredded cheese.
• Place in oven for 20-25 minutes.

TEX-MEX FIESTA CASSEROLE

Steps:

• Preheat oven to 375 degrees.
• Spray an 8-by-8-inch baking dish with cooking spray.
• In a large skillet sprayed with cooking spray, brown meat, garlic, onion and green pepper.
• Add salsa, chili seasoning, tomato sauce and ketchup.
• Mix well to combine.
• Stir in corn, rice and cheddar cheese.
• Pour mixture into prepared baking dish.
• Bake for 20 minutes.
• Place baking dish on a wire rack and let set for 5 minutes.
• Divide into 6 servings.
• HINT: 1 1/3 cups uncooked rice usually cooks to about 2 cups.

TEX-MEX BEEF & RICE CASSEROLE

Steps:

• Heat oven to 350ºF.
• Brown meat in large nonstick skillet. Meanwhile, mix cream cheese spread, seasoning mix and milk until blended.
• Drain meat; return to skillet. Add cream cheese mixture, tomatoes, corn and onions; mix well.
• Combine rice and 1/2 cup shredded cheese in 13x9-inch baking dish sprayed with cooking spray; spread to cover bottom of dish. Top with meat mixture and remaining shredded cheese; cover.
• Bake 30 min. or until heated through. Top with crushed chips and cilantro.

TEX-MEX CASSEROLE

Steps:

• Preheat oven to 350.
• Grease a 13x9 baking dish Scatter crushed chips on the bottom of the prepared pan Combine the chicken, beans, corn, tomato sauce, salsa, onion, pepper, garlic, salt/pepper in a bowl.
• Place half the mixture on the crushed chips Cover with half the cheese Cover with the remaining chicken mixture and sprinkle with the remaining cheese Bake for 30-40 minutes.
• Let stand for 3-5 minutes before serving.
• Cut into 8 servings.
• Recipe can be successfully reduced in half and baked in an 8x8 baking dish.

TEX-MEX BLACK BEANS & SAFFRON RICE

Steps:

• Prepare the saffron rice according to the package directions,using the amount of oil/butter and water as indicated on the package (I usually use olive oil).
• While the rice is cooking, rinse& drain the black beans in a mesh strainer to remove all the sludgey canning liquid and dump them into a small saucepan.
• Pour the entire contents of the diced tomatoes w/chili peppers,liquid and all,into the same pan with the beans and stir to combine.
• Cover the saucepan with lid,turn on the heat to low, and let bean mixture heat while the rice cooks, stirring occasionally- it should be ready when the rice is done.
• When the rice is fully cooked, pour it into a deep, medium sized casserole dish.
• Pour bean mixture into the center of the rice, leaving a border of the yellow rice peeking out arounds the sides.
• Place the sour cream in the center of the bean mixture in a dollop as a garnish (you can use more if you like).
• Sprinkle shredded Cheddar cheese over the top of the sour cream and over the beans.
• Sprinkle with cilantro leaves (optional) if you like and serve immediately.
• NOTE: If you don't have access to canned diced tomatoes with chilis, then you can substitute an equal amount of chunky salsa, if you like.
• You may wish to provide a bowl of additional sour cream as well as a bowl of more cheese for guests to add extra to each serving, but it isn't necessary.

TEX-MEX BEEF AND BEAN CASSEROLE

Steps:

• Heat oil in heavy large deep saute pan over medium heat.
• Add yellow onion, bell peppers and garlic. Saute until tender, about 10 minutes.
• Add ground beef. Sprinkle with salt. Saute until meat is no longer pink, breaking up meat with back of spoon, about 10 minutes.
• Add chili powder, cumin, oregano and black pepper; saute 3 minutes.
• Add broth, tomatoes, beer, chipotle chiles and adobo sauce. Simmer uncovered until liquid reduces slightly, stirring occasionally, about 40 minutes.
• Add corn and simmer until mixture thickens slightly, about 10 minutes.
• Remove from heat. Cool to room temperature.
• Cover chili and refrigerate at least 1 day.
• DO-AHEAD TIP: Chili can be made up to 2 days ahead. Keep refrigerated.
• Position rack in upper third of oven and preheat to 375 degrees F.
• Combine both cheeses.
• Spread 2 tablespoons beans over one side of 6 tortillas.
• Arrange tortillas bean side up and overlapping slightly in 14-by-11-by-3-inch baking dish.
• Spoon 1/3 of chili evenly over tortillas.
• Sprinkle 2 cups cheese mixture, then 1/4 cup onion over.
• Repeat layering 2 times.
• Spread remaining 6 tortillas with remaining beans, then arrange tortillas bean side down in casserole.
• Sprinkle with remaining cheese mixture.
• Bake until casserole is heated through and bubbling, about 50 minutes.
• Let stand on cooling rack for 5 minutes.
• Cut casserole into generous squares.
• Sprinkle with shredded lettuce and top with dollop of sour cream, and serve.