Monday, April 18, 2011

Texican Casserole

This recipe comes from The Scramble, a weekly menu plan email I receive (and also test recipes for). I thought it sounded absolutely delicious when I read it and couldn't wait to make it. It did not disappoint! My kids devoured it (my two year old had TWO helpings!) and my husband loved it as well. Super easy, especially when you cook the rice ahead of time. Feel free to serve with additional hot pepper sauce at the table.

2 cups cooked white or brown rice (from about 3/4 cup dry rice)
15-oz can black beans, drained and rinsed
1 lb cooked ground beef (you could also use 1 cup cooked chicken or steak, or no meat at all)
1 1/2 cups shredded cheddar cheese
1/2 cup reduced fat sour cream
1 cup salsa
1/2 cup tortilla chips, crushed

Spray a 9x13 casserole dish with nonstick cooking spray. Spread the cooked rice on the bottom. Top it with the beans, meat, 1 cup of the cheese, sour cream, and salsa. Stir it to gently combine the flavors, but maintain the layer of rice at the bottom. Sprinkle the crushed tortilla chips and remaining 1/2 cup cheese on the top.

If you are freezing, cover with press-n-seal and foil. Let it thaw for 24 hours in the refrigerator then bake as directed below (remove the press-n-seal and replace the foil).

If you are cooking it tonight, cover with foil and bake in a 350 degree oven for 40 minutes. Remove the foil and let it bake for 10 more minutes or until the cheese is bubbling. Allow it to cool a few minutes before serving.


Monica said...

Have you frozen this with the sour cream and chips already on it? Just wondering if it would be better to not have that stuff on it?

Nikki said...

Yes, I have frozen it before thawing/cooking. The sour cream does not curdle or separate (it is mixed in with other things) and the chips are crunchy!