mexican beans and rice casserole

Name: Mexican Beans and Rice Casserole
Prep time: 15 min
Cook time: 30 min
Yield: 6
Cuisine: Mexican
Ingredients: 10-12 - 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 ounce(s) cream cheese, room temperature; 1 tablespoon(s) penseys salsa seasoning or your favorite blend; 8 ounce(s) tomato sauce, canned; 1 tablespoon(s) cilantro, dried; 2 cup(s) cheddar cheese, shredded; 1 cup(s) corn kernels; 1 cup(s) brown rice cooked per directions; 1 tablespoon(s) penseys arizona seasoning or your favorite taco seasoning

(1 RATING)

47 Pinches

karen nelson

Elizabethton, TN

Updated on Apr 29, 2012

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.

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prep time 15 Min

cook time 30 Min

method Bake

yield 6 serving(s)

Ingredients

10-12 - corn tortillas
2 cans beans, rinsed and well drained (i use black and pinto)
1 small onion, chopped
1 can tomatoes and chiles, drained
8 ounces cream cheese, room temperature
1 tablespoon penseys salsa seasoning or your favorite blend
8 ounces tomato sauce, canned
1 tablespoon cilantro, dried
2 cups cheddar cheese, shredded
1 cup corn kernels
1 cup brown rice cooked per directions
1 tablespoon penseys arizona seasoning or your favorite taco seasoning

How To Make mexican beans and rice casserole

Step 1

Mix 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.

Step 2

In 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.
Step 3

Bake 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
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