Tex-Mex Casserole
Thank you, Destiny Moser, for this recipe that transforms Spanish Rice leftovers into a flavour-packed Tex-Mex casserole! Love your leftovers by layering prepared Spanish Rice into layers of meat, beans, tomatoes, and cheese. Prep ahead for a hassle-free meal that the whole family will enjoy.
Ingredients
- 1 lb (450 g) lean ground beef, bison, chicken, turkey, or plant-based meat substitute
- 2 bell peppers
- 2 cups prepared Spanish Rice
- 1 pkg Spanish Rice Seasoning
- 4–4 1⁄4 cups hot water
- 1 1⁄2 cups long grain rice
- 1 tbsp oil
- 1 tbsp tomato paste
- 1 cup plain yogurt or plain oat yogurt
- 1 can (19 oz/540 ml) black beans, drained and rinsed
- 2 cups grated Tex-Mex or cheddar cheese, divided
- 1 can (28 oz/796 ml) unsalted diced tomatoes
Preparation
- Preheat oven to 425° F. Coat a 9" X 13" casserole dish with non-stick spray and set aside.
- Add beef to Multipurpose Steamer. Cover; microwave on high 5 min or until beef is cooked through. Using Ground Meat Separator, break up chunks.
- Meanwhile, dice peppers. Once beef is cooked, add peppers, rice, and yogurt to steamer. Mix until evenly combined.
- To assemble casserole, spread beans into an even layer in the dish, sprinkle 1 cup cheese over the beans, scatter diced tomatoes overtop, then spoon in the beef and rice mixture and spread into an even layer. Top with remaining 1 cup cheese.
- Bake uncovered for 15 min or until cheese is melted and the casserole is hot.
- Let rest for 5 min and enjoy with desired toppings.
Epicure Products Used
Nutritional Information
Per serving: Calories 470, Fat 22 g (Saturated 10 g, 0.5 0 g), Cholesterol 80 mg, Sodium 460 mg, Carbohydrate 37 g (Fiber 7 g, Sugars 7 g), Protein 31 g.
Tips
Prep ahead! Assemble casserole (complete step 4 in the recipe), cover tightly with plastic wrap and store for up to 3 days in the refrigerator. When ready to eat, preheat oven to 350° F and continue with step 5.