February 2010--Taco Casserole

I took a class a few months ago about cooking with beans. This recipe came from the class and Kameron and I both love it. I think it's pretty guest and kid friendly (not that I've tested it out on any kids--it's just a guess).   Give it a try.


Taco Casserole
Hopkins Healthy Home Cooking

2 cups cooked brown rice
2 1/2 c. cooked pinto beans (I used two cans)
8 oz. frozen corn (half a regular-size bag)
1 large can (about 28 oz) diced tomatoes
1 1/2 tsp. chili powder 
1/2 tsp. salt
1/4 tsp. onion or garlic powder
1 TB dried minced onion
corn tortillas
cheese
Serve with salsa and sour cream.

Mix and simmer all ingredients except corn tortillas and cheese for 5-10 minutes.  Put a scoop of mixture at the bottom of a greased 9x13 casserole dish.  Spread layer of tortillas on top of the mixture.  Spread another layer of mixture, cheese, and then top with tortillas.  End with mixture and top with cheese.  Bake at 350 for 20 minutes or until bubbly.