Recipes & Food Styling
Mexican Casserole to warm you on a a frosty “Meatless Monday!”
Have a can opener handy for this recipe!
I keep a good stash of canned items in the pantry for when COVID-19 numbers increase and I’m limiting visits to the grocery store. Fortunately, I had a good assortment of black olives, black beans, chick peas, chile cheese sauces, salsas, canned tomatoes and rice to make this Mexican Casserole for a hearty “Meatless Monday!”
Black beans are loaded with Vitamin A, calcium and folate. Chick peas are full of fiber, manganese, folate; copper, iron, phospherous, zinc, magnesium, thiamine, Vitamin B6, selenium, potassium and more.
2 cups rice
2 medium cans crushed tomatoes
1 jar salsa
4 large flour tortillas
2 cans black beans
1 jar chick peas
2 jars chile cheese sauce
1 package pepper-Chihuahua cheese
1 can black olives
2 cups sour cream
Preheat oven to 375 degrees.
Prepare rice according directions on package; set aside.
Mix together crushed tomatoes and salsa.
Spread 1/3 of tomato mixture lightly on bottom of a 9×13 cake pan.
Lay 2 tortillas on top.
Mix together beans, chick peas and rice, and spread over tortillas.
Spread 1 jar chile cheese sauce over beans and rice mixture.
Lay 2 more tortillas on top, followed by another layer of beans and rice and cheese. Spread shredded Chihuahua cheese on top, followed by black olives.
Bake, covered, for approximately 45 minutes. Uncover and continue baking until cooked all the way through.