Tuesday, April 6, 2010

Tex-Mex Bean casserole

This is the Tex-Mex version of the white bean casserole a few posts back, I felt it was worth making it it's own post.

1 onion chopped
1/2 bell pepper, chopped
2 can beans, drained (Pinto, kidney, or black work well)
1 (15 oz) can tomato sauce
1 soup can full of rice, uncooked
1 can beef broth (or vegetable or imitation)
3 Tbsp. Taco Powder
5 carrots, grated
1 can green beans, drained


Other Optional Additions:
1 can diced tomatoes, drained
1 can corn, drained
1 Can chilies or jalapenos

Saute onion and bell pepper until tender. Pour all ingredients (except cheese) together in a 9x13. Cover with tin foil and bake at 450 until rice is tender, usually between 30 - 45 minutes.

when the rice is completely tender sprinkle with cheese, recover with tin foil and place in oven a few minutes until cheese is melted

Bean and rice casserole is great the next day as the filling rolled into tortillas

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