Mexican Casserole: Weeknight Dinners

Life with a baby on the go is hectic to say the least! I'm afraid to turn my back on him for more than few minutes at a time, because even though we've baby proofed as much as we can, it seems to be his constant goal to try and knock himself out! And since as far as I'm aware, there is no "Staple My Baby's Butt to the Floor" machine invented yet, weeknight dinners to need to be something I can make QUICK!

This delicious Mexican flavoured casserole is not only quick, it's pretty cost effective, makes 8 servings, is wonderfully spicy, and actually not too bad on the health meter either! The leftovers make a great next-day lunch, or they can be frozen for longer storage. Enjoy!

Mexican Casserole:

Ingredients:

• 1 can kernel corn
• 6 tablespoons sour cream
• 2 cups shredded Mexican Blend cheese
• 4 oz can of chopped green chiles
• 1 package of taco seasoning
• 1 teaspoon cayenne Pepper
• 2 teaspoons cumin
• 15 oz can of black beans
• 1 (16 ounce) jar salsa
• 2 cups cooked brown rice/or quinoa
• 3 or 4 large chicken breasts, cooked and diced

Directions:

1. Combine sour cream, 1 cup of cheese, green chiles, taco seasoning, cayenne pepper, cumin, black beans, salsa, rice/quinioa, and chicken.
2. Place in a greased 9X13 casserole dish.
3. Sprinkle remaining cheese on top of casserole.
4. Bake at 350 degrees F (175 degrees C) for 25 to 35 minutes or until cheese is melted and bubbly.

 

 

 

To up the veggie quotient of this meal, serve with a simple side salad and you have a delicious, QUICK meal that will set your tastebuds tingling!