One thing I have learned over the years ? How to feed growing kids on-the-cheap.

I have quickly realized that this teen boy–who now towers over me–can eat more than a grown man.

It’s surreal. And budget-breaking all at the same time. {where in the world does the time go?}

meals for kids

(And I am completely in denial he will be old enough to get a real job in 18 days. You know – the kind where he gets a real paycheck. At Publix. << So he keeps reminding me today.)

Let it be known I have become queen of casseroles. And hot dogs and fries. And pasta.

Watch out, Rachel Ray. <grin>

Here is a recipe for an Easy Mexican Casserole that can be easily adapted based on the inventory of your pantry. I seldom make this dish the same way twice. Sometimes with corn. Other times with leftover taco shells, broken into pieces. And one of the perks? It doesn’t matter if the shells are stale. No one will ever know! <wink, wink>

I made this a couple of weeks ago, and within a blink of an eye, there was not one grain of rice to be found.

Recipe for an easy Mexican casserole

Easy Mexican Casserole

Easy Mexican Casserole

This is what you use ::

  • 5lbs ground chuck, browned and drained
  • 4C yellow rice, cooked
  • 4 - 14.5oz cans Hunt's Diced Tomatoes with Roasted Garlic
  • 2 - 4oz cans sliced mushrooms
  • 1 - 6oz can large black olives, chopped
  • 1 - 15oz can black beans
  • 3C Mexican cheese, shredded
  • 1T minced garlic
  • 2 - 1.25oz packages taco seasoning
  • 1 - 15oz can of kernal corn, drained (optional)
  • Broken taco shells or chips, (optional)
  • Sour cream, for topping

This is what you do ::

Preheat oven to 375*. Mix all ingredients well. Pour into 2 11X13 oven safe dishes. Bake 20-25 minutes. Let cool 10 minutes before serving. Top with sour cream, if desired.

The ground chuck in this recipe could easily be substituted with chicken.

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One thought on “Easy Mexican Casserole

  1. Ah Mexican Casserole sounds about right.

    Posted on September 27, 2013 at 9:11 am