Mexican Casserole

For all you Mexican food lovers out there, this is a great recipe for you!  My boys absolutely love this dish and especially if I let them eat it with chips!  I love the Target brand blue corn tortilla chips with flax seeds.  They are thick and crunchy with a delicious flavor.  Try them out next time you're there!

Mexican Casserole

¼ cup water

1 onion (chopped)

1 green bell pepper (chopped)

2 cloves garlic (minced)
2 c. chopped spinach (optional)

15 oz. kidney beans (canned, drained, rinsed)

15 oz. black beans (canned, drained, rinsed)

1 ½ cups frozen corn kernels (or fresh if available)

1 ½ cups cooked brown rice

1 ½ cups tomato sauce

4 oz. chopped green chilies

2 tsp. chili powder

2 tsp. ground cumin

4 cups enchilada sauce

12 corn tortillas (soft)

1 1/2 c. shredded cheddar cheese

4 green onions (finely chopped)

Place the water in a large pan with the onion, green pepper, and garlic.  Cook over medium heat, stirring frequently, until softened, about 5 minutes. Add chopped spinach and continue cooking until wilted for another minute or two. Add the beans, corn, rice, tomato sauce, chilies, chili powder, and cumin.  Stir to mix, then cook over low heat until warmed through, about 5-10 minutes.  Remove from the heat and set aside. 

Preheat the oven to 350 degrees.  Pour about 1 cup of the enchilada sauce into the bottom of a 13 x 9-inch casserole dish and spread evenly over the bottom.  Place a layer of corn tortillas on top of the sauce. Spread half of the bean mixture over the tortillas.  Repeat with the next 4 tortillas, one cup of sauce, and the remaining mixture.  Finish with the last 4 tortillas.  Pour the remaining enchilada sauce over the top and spread evenly. Top with the shredded cheese and sprinkle with the chopped green onion. 

Cover and bake for 30 minutes, uncover and cook for 10 more.  Remove from the oven and let rest 5 minutes before serving.  Serve with sour cream and guacamole over the top, if desired.

Bon Appetit

Just a tip: When you make brown rice, since it takes 45 minutes to cook, make a large batch and freeze the rest in 2 c. portion sizes in Ziploc bags or containers.  Then you can take them out to thaw for any recipe or side dish.  This is also an easy meal to double and make two, one to freeze and one to eat (or one to give away to someone who needs a meal).  If you want to make one and freeze it, just assemble and double wrap it with foil.  When ready to use it, let it thaw in the refrigerator overnight or on the counter for 4-5 hrs, then bake as usual.  I love to make double of my recipes if possible, then you have an easy dinner for next week!