Now that I’m cooking for fewer people, I am always looking for ways to use the same ingredients in completely different recipes. Variety is the spice of life – Right? I hate having to throw things out or pay more for the smaller cans. This casserole evolved from using leftover veggies. I cook my Shrimp and Black Bean Enchiladas with 1/2 can each of black beans and corn. I decided to throw all of this together on a whim. I only had a bowlful left over and gave it to my assistant at work – “delicious goodness” is what she named it. It is very adaptable – throw in whatever suits your fancy and clean out the fridge. Bell peppers, jalapenos, diced potatoes – even fine diced carrots would possibly work. Try some different things – let me know what you come up with.
Delicious Goodness Mexican Casserole
Inspired by using veggies remaining from a different recipe - this is definitely a bowl of delicious goodness. It incorporates my favorite ingredient - tomatoes with green chilies.
- 1 lb Hamburger Meat Lean
- 1/2 medium Yellow Onion diced
- 1/2 medium Bell Pepper diced
- 1 Jalapeno Pepper diced optional
- 1/2 tsp Garlic Diced
- 1 15oz can Diced Tomatoes with Green Chilies Del Monte
- 1/2 15oz can Southwest Style Corn drained
- 1/2 15oz can Black Beans not drained
- 1/2 tsp Cumin or to taste
- 1 tbsp Chili Powder or to taste
- 1 tsp Oregano
- 1 tsp Garlic Power if not using fresh
- 1 cup Instant Rice
- 4 oz Sharp Cheddar Cheese fresh shredded is best
- olive oil as needed
Over medium-high heat, using your favorite 10-12 inch cast iron skillet, saute the onions and peppers in a drizzle of olive oil. Cooked until almost softened. Add hamburger meat and cook until browned. If using fresh garlic, add and cook for about 1-2 minutes until fragrant. Drain any excess grease.
Add veggies and seasonings. I generally drain the corn, but not the black beans. I tend to use black beans seasoned with either jalapenos or cumin. Bushes and Kuner's both have excellent versions. Add seasonings and taste. The chili powder and cumin do not make it extremely hot or spicy, but everyone has their own level of comfort. You can always add more, but once it's in there - it's in there.
Add 1 can of water - about 2 cups and the instant rice. Bring to a boil. Reduce heat to a simmer over medium-low heat for about 15 minutes or so. This just allows for the flavors to blend. Stir occasionally to prevent sticking. Taste again and adjust if needed.
Pre-heat oven to 375 degrees while the mixture is simmering.
Sprinkle with Cheese - use more if you prefer. Bake uncovered for about 15 minutes until cheese is bubbly and turning brown. Sometimes I broil it for a few minutes - I like my cheese toasty!!!
Can be served with warm tortillas and a side salad.