Mexican Casserole and This Week’s Menu

As the mom of a larger-than-average family, I’m always on the look-out for recipes that will satisfy my brood without busting the budget. My Mexican Rice Casserole is one that meets that criteria. This dish was created many years ago when I had to ‘make do’ with what I had on hand. I typically have the necessary ingredients stocked in my pantry and the recipe is one that is easily adapted to personal taste and availability of ingredients.

Linda’s Mexican Rice Casserole

• 2 cups uncooked rice (we like brown rice but any rice will do)
• 1/4 onion, chopped
• 1/4 bell pepper, chopped
• 1 Tbsp olive oil
• 1 Tbsp butter
• 2 cups water
• 2 cups chicken broth (or beef or veg or you may substitute water)
• 1 lb cooked, drained ground meat (beef, turkey, venison, pork)
• 1 15-oz can red beans, drained
• 1 15-oz can black beans, drained
• 1 15-oz can diced tomatoes
• 5 oz Rotel tomatoes/chiles
• 1-2 cup grated cheddar cheese
• 1/3 cup sliced black olives
• taco seasoning
• Favorite cornbread recipe

Heat oil and butter in a sauce pan, add rice, onion and bell pepper. Saute just til onion is translucent, stirring often. Add water and broth and finish rice according to directions on package.

Combine rice and all other ingredients in a lightly greased 9×13 pan. Season with favorite Mexican-type seasonings (salt, pepper, cumin, chili powder, garlic powder – or premixed taco mix). Mixture should be moist but not soupy. You can add extra tomatoes or tomato sauce if desired.

In a mixing bowl, mix up your favorite cornbread batter (a prepackaged mix or your own from-scratch recipe). My recipe is for an 8″ round pan so I double it. Spread this over top of the rice mixture. Bake at 375, 30 minutes, or til cornbread is golden brown and when toothpick comes out clean when poked in center.

NOTE: you can change up most anything in this recipe, leaving out and adding in pretty much anything your little heart desires 🙂

I’ll be serving this tonight because it’s Monday, so it’s Mexican! Here is the rest of this week’s line up of meals:

Monday
b’fast – pancakes
lunch – tuna salad
supper – Mexican Casserole

Tuesday
b’fast – oatmeal
lunch – sandwiches
supper – sausage & potatoes in crockpot

Wednesday
b’fast – cereal
lunch – quesadillas
supper – pasta bake

Thursday
b’fast – muffins & fruit
lunch – homemade mac & cheese
supper – KOTO (Kids On Their own, Date Night)

Friday
b’fast – breakfast burritos
lunch – leftovers
supper – pizza night

Saturday
b’fast – waffles
lunch – leftover pizza
supper – grilled burgers (in the freezer, extras from our cookout on the 4th)

Sunday
b’fast – bagels and fruit
dinner – Smothered Venison with rice
supper – popcorn, apples, leftovers, every man for himself

What are you serving up this week? What is your favorite crowd-pleasing recipe?

Linking this post up to Menu Plan Monday and Grand Social