This is the easiest Mexican casserole and what I love about it is that it can be used as a main entree or as a dip for chips and veggies at a gathering. I chose organic ingredients for this meal. In many cases, organic canned beans are just about $.20 more than regular canned beans. For corn, organic non-GMO is always a must. Even choosing organic, this was a very cheap dish to make. Enjoy! We enjoyed ours with Sea Salt & Lime Tortilla chips and guacamole.
This will make about 6 servings.
- 1 x 15 oz can whole kernel corn, drained
- 1 x 15 oz can black beans, rinsed well and drained
- 1 cup salsa of choice ( I used milld)
- 2 cups of Daiya vegan shreds + another 8 oz for topping (I used a combination of Cheddar, Pepperjack and Mozzarella)
- 1 x 10 oz can of Rotel tomatoes with chiles (I like the cilantro/lime variety. If you like SPICY – the fire roasted variety will add a good kick)
- 2 cups cooked rice (Wegman’s sells frozen organic rice that is already cooked. I didn’t even have to defrost it–just added it right to the bowl of ingredients)
- Optional- 1/2 teaspoon of smoked paprika (I happen to love smoked paprika so I add it to many Mexican dishes. It tastes amazing but is not necessary)
- Optional- sliced olives as a toping for the casserole
Directions: Pre-heat oven to 350 degrees. Spray a 9 x 11 baking dish with Olive oil baking spray. Combine first 7 ingredients in a large mixing bowl (except the 8 oz of cheese for topping). Transfer to baking dish. Sprinkle the 8 oz of cheese on top and sliced olives if you are using. Bake for about 50 minutes. Let cool a little before you slice it. It will be ‘gooey’ so you may need to use a spatula along with a large knife for serving if you want to try to keep the ‘square’ shape. Otherwise, spoon it onto plates. Serve with tortilla chips, avocado or guacamole.