Fiery Texican Casserole
Scramble fan Jill Rabach shared her family’s favorite busy-night casserole. It’s rich and flavorful, and works especially well if you have leftover rice (tip: store packets of cooked rice in 2-cup increments, either homemade or store-bought, in the freezer and defrost it in the microwave to save time).
Ingredients
- 2 cup cooked white or brown rice (from about 3/4 cup dry rice)
- 15 oz. reduced-sodium canned black beans (or use any variety)(or use 1 1/2 cups home-cooked beans for every 15 oz. can), drained and rinsed
- 1 cup cooked chicken, steak, or ground beef optional
- 1 1/2 cups shredded Cheddar cheese
- 1/2 cup low fat sour cream or plain Greek yogurt (or use any variety)
- 1 cup salsa (look for brands with no sugar added),
- 1/2 cup tortilla chips (use wheat/gluten-free, if needed)(store bought or homemade), crushed
Instructions
- Cook the rice if necessary. Preheat the oven to 350 degrees. Spray a 2-quart round casserole with nonstick cooking spray.
- Spread the cooked rice on the bottom, top it with the beans, cooked meat (optional), 1 cup of the cheese, the sour cream, and salsa. Stir it gently to combine the flavors, but maintain a thin layer of rice on the bottom.
- In a small bowl, combine the remaining cheese and the chips, and sprinkle them evenly over the casserole. (At this point you can cover and refrigerate the casserole for up to 24 hours before baking it.)
- Cover it with foil (spray the underside of the foil so the cheese doesn’t stick to it) and bake it for 30 minutes.
- Remove the foil and bake it for about 10 more minutes until the cheese on top is bubbling.
- Allow it to cool for a few minutes before serving, or refrigerate it for up to 3 days, or freeze it for up to 3 months.
Slow Cooker Directions:
- Use uncooked rice and meat (optional) for this recipe. Place 3/4 cup of rice in the slow cooker. Pour 1 1/2 cups water over the rice, then top it with the beans, meat (optional), 1 cup of the cheese, the sour cream, and salsa. Stir it gently to combine the flavors. Cook on low for 3 - 4 hours or on high for 1 1/2 - 2 hours, then top with the remaining cheese and chips, and cook for 15 - 30 minutes more. (Slow cooker cooking times may vary—Get to know your slow cooker and, if necessary, adjust cooking times accordingly.)
Notes
Do Ahead or Delegate: Cook the rice, cook the meat if using and refrigerate, shred the cheese if necessary and refrigerate, crush the tortilla chips, fully assemble the casserole and refrigerate for up to 24 hours, or fully prepare and refrigerate or freeze the dish.
Scramble Flavor Booster: Use spicy salsa and/or serve it with hot pepper sauce, such as Tabasco. You can also stir in 1 - 2 Tbsp. fresh or canned chopped jalapeño peppers with the beans.
Tip: To freeze the casserole, slice it (in the baking dish) and let it cool. Once it's cool, wrap it tightly and freeze. Defrost it for 24 hours in the refrigerator before reheating or put it directly in the oven frozen and bake it twice as long as suggested above.
Nutritional Information Per Serving (% based upon daily values): Calories 305, Total Fat: 12g, 17%; Saturated Fat: 5g, 26%; Cholesterol: 34mg, 11%; Sodium: 476mg, 20%; Total Carbohydrate: 36g, 12%; Dietary Fiber: 5g, 18%; Sugar: 3g; Protein: 14g
Like this recipe? Check out The Scramble's family-friendly meal plans to see just how simple getting dinner on the table can be!
Tried this recipe?Let us know how it was!