Mexican Beans And Rice Casserole Recipe

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Mexican Beans and Rice Casserole

karen nelson


I made this with things I had on hand on a cold winters day when I couldn't get out because of the weather conditions. I use Penseys spices because fresh is not always available but feel free to use your own and adjust to your liking. Play with your food.

★★★★★ 1 vote
15 Min
30 Min


corn tortillas
2 can(s)
beans, rinsed and well drained (i use black and pinto)
1 small
onion, chopped
1 can(s)
tomatoes and chiles, drained
8 oz
cream cheese, room temperature
1 Tbsp
penseys salsa seasoning or your favorite blend
8 oz
tomato sauce, canned
1 Tbsp
cilantro, dried
2 c
cheddar cheese, shredded
1 c
corn kernels
1 c
brown rice cooked per directions
1 Tbsp
penseys arizona seasoning or your favorite taco seasoning


1Mix dry spices/seasons together and set aside. In a 8x13-inch baking dish spray lightly with a nonstick cooking spray. Line bottom with half of corn tortillas, pulling up on sides to keep casserole from running over during baking.
2In another bowl mix beans, rice and half of the spice mixture together and spread over tortillas (or put inside of tortillas and roll up). In a blender add cream cheese, tomato sauce and remaining spices and mix* until well combined and smooth. Layer onions, corn and drained tomatoes** on top of rice and beans. Pour tomato sauce and cream cheese mixture over top. Place remaining tortillas on top and gently press down. Top with shredded cheddar cheese.
3Bake at 350 degrees covered until hot throughout about 25 minutes; uncover and bake and addtional 5 minutes.

* I have put the spices into the rice as it was cooking instead of the tomato sauce and cream cheese mixture. My spices mixtures are sodium free. I usually cut my shredded cheese in half.

**use a jar of salsa

About this Recipe

Course/Dish: Casseroles
Main Ingredient: Beans/Legumes
Regional Style: Mexican
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, Healthy
Hashtag: #beans