Some days you just need a fast and easy meal to make. It’s all the better if it brings a side of comfort with it. This Mexican Casserole is a feel good meal. My mother-in-law gave me this recipe when my husband and I first got married. It has been a staple and a go-to when we need a fast meal. You will find the basic recipe below with some ways to add your own twists to it for your own personal preference.
Mexican Casserole
Ingredients
1 lb. ground beef or turkey
1 package of taco seasoning (or make your own, a favorite version listed below)
2 cups cooked rice (white, brown, or wild)
15 oz. can Black Beans (seasoned or plain)
24 oz. jar of salsa ( your preferred brand and level of hotness)
16 oz. bag of Mexican blend shredded cheese
Instructions
Brown ground beef and add taco seasoning according to directions.
Layer cooked rice in bottom of 9″x13″ baking dish.
Layer meat, beans, and salsa, in that order, on top of rice.
Sprinkle with shredded cheese to your preference.
Cover and bake at 350 for 30 minutes.
Serve immediately with your favorite toppings, I’ve suggested some of ours below.
This Mexican Casserole stores well in the fridge and is easy to heat up for lunch or dinner the next day.
Taco Seasoning Mix
This recipe comes from a Mennonite cookbook that my mom used regularly. I prefer this seasoning to store bought.
2 tsp. Instant minced onion
1/2 tsp. ground cumin
1 tsp. salt
1/2 tsp. crushed dried red pepper
1 tsp. chili powder
1/2 tsp. instant minced garlic
1/4 tsp. dried oregano
1/2 tsp. cornstarch
Add to browned ground beef and cook till thickened. I use this full amount for 1 lb. ground beef.
Ways to serve:
We often have some extra toppings on the side so each person can pile up their dish how they please.
Sour Cream
Chopped green onion
Diced tomatoes
Sliced Jalapenos
Extra shredded cheese or salsa
Guacamole
Tostitos or corn chips
This Mexican Casserole is a great meal to drop off to a family that just had a baby or have your postpartum doula make.
We hope you enjoy!
By: Lois Perks
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