Mexican Casserole

I love casseroles. I know they aren’t for everyone, and that’s quite alright, I’ll take your share if it’s not! This recipe is a clean spin on a classic Mexican casserole. It’s simple, serves a small crowd, and can be made so many different ways. This is my favorite:



INGREDIENTS 1 lb ground beef (I use 93/7) 1 bag Right Rice, uncooked (I use the original Right Rice) 2 cups low sodium chicken broth (I use Pacific Foods) 1 medium red bell pepper, chopped

1/2 medium white onion, chopped 1 can organic black beans, no salt added, drained and rinsed 1 Tbsp Siete Taco Seasoning (I use Siete mild) 1 cup salsa (I use medium Rick's Salsa Co.) 1/4 cup cilantro, chopped Optional: 1 cup shredded cheese (omit for dairy-free) Optional Toppings: salsa (Rick’s or Yellowbird Organic Habanero), cilantro, jalapeño, avocado, tortilla chips (I use sea salt Siete), dairy-free Greek yogurt (I use Kite Hill)


HOW TO MAKE -Preheat oven to 375. -Brown ground beef and add taco seasoning. Stir to coat beef. -Chop bell pepper, onion, and cilantro. -Spray 9x13 casserole dish with avocado oil. -Add ground beef, bell pepper, onion, cilantro, uncooked Right Rice, chicken broth, cilantro, and salsa to casserole dish. Mix thoroughly. -Bake the casserole for 40 minutes. -If using cheese, sprinkle over casserole, and bake for 5 more minutes. -Add toppings of your choice.





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