Mexican Rice and Black Bean Casserole

Mexican Rice and Black Bean Casserole 2

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My family loves Mexican food so I was eager to try this yummy looking casserole.  However, I did make quite a few changes.  Those changes are described in the Notes section.

I think the casserole would taste great as written but we liked it better the way I made it.  It’s definitely a keeper

Ingredients:

  • 1 pound bulk pork sausage
  • 2 14.5 ounce cans Mexican-style-stewed tomatoes, undrained
  • 2 cups cooked white rice
  • 1 15-ounce can black beans, rinsed and drained
  • ¾ cup coarsely chopped green sweet pepper (1 medium)
  • ½ cup shredded cheddar cheese (2 ounces)
  • Sour cream (optional)

Directions:

Preheat oven to 350.  In a large skillet, cook sausage until cooked through, using a wooden spoon to break up sausage as it cooks.  Drain off fat.  Stir undrained tomatoes, cooked rice, beans and pepper into sausage.  Spoon into a 3-quart rectangular baking dish.

Cover and bake for 40 to 45 minutes or until heated through.  Remove from oven and sprinkle with cheese.  Let stand for 5 minutes before serving.  If desired, serve with sour cream.  Makes 8 servings.

Notes:

  • I used 1 pound of lean ground beef instead of sausage.
  • I did use the Mexican-style stewed tomatoes but I pureed them in my food processor.  I don’t like chunks of cooked tomato in my food.
  • I omitted the green pepper.
  • I did not put the cheddar cheese over the casserole before serving.  I served it on the table and let each person put their own on.  It didn’t melt as much but I like it better that way.  If the cheese melts, I can’t taste it as much.
  • I used a 9×13 glass dish.
  • I didn’t notice that the casserole needed to be covered so I didn’t cover it.  I also only cooked it for 30 minutes.

Mexican Rice and Black Bean Casserole 1

adapted from Dinner on a Dollar Magazine
by Better Homes & Gardens

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