Real Recipes From Real Home Cooks ®

mexican beans and rice casserole

(1 rating)
Recipe by
karen nelson
Elizabethton, TN

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 rating)
yield 6 serving(s)
prep time 15 Min
cook time 30 Min
method Bake

Ingredients For mexican beans and rice casserole

  • 10-12
    corn tortillas
  • 2 can
    beans, rinsed and well drained (i use black and pinto)
  • 1 sm
    onion, chopped
  • 1 can
    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

How To Make mexican beans and rice casserole

  • 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.
  • 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.
  • 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