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.
30 min
6 servings
470 calories
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
Instructions
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.
Nutritional Information
Per serving: Calories 470, Fat 22 g (Saturated 10 g, Trans 0.5 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.