Tuesday, April 26, 2011

Mexican Rice and Bean Casserole

Mexican Rice and Bean Casserole

Because Wednesday is Payday...Tuesday in our house has turned into pantry day. Today while searching through the pantry, I saw a few ingredients that sounded interesting and after a few different ideas I came up with this one. It was really good. The picture is not so great because the rice does not want to hold up, but you get the general idea!!

1 lbs ground beef
1 large can of mild enchilada sauce, I used El Paso
1 small can of tomato sauce
1 can of black beans, drained
1 can of green beans, drained
4 cups of cooked white rice
2 lbs of cheese or more if you prefer.

While cooking the rice, you can work on the rest of the casserole. In a large sauce pan, cook your ground meat. Season with some salt, pepper and onion powder. After meat is fully cooked, drain all grease. With meat back in the sauce pan, add the can of enchilada sauce, tomato sauce, green beans, black beans.

After rice is cooked, add it to the sauce pan along with about 2 cups of cheese. Stir until it is all mixed together and cheese is melted. Place in a 9x13 pan and cover with remaining cheese.

Bake in oven at 350 degrees for about 15 minutes or until cheese is melted.
Let cool for a few minutes and enjoy. Add salt and pepper to taste