Enchilada Beans and Rice Casserole

Enchilada Beans and Rice Casserole

Casseroles get a bad rap. I understand that some of them can be mushy and flavorless. However, many casseroles combine interesting tastes and textures. The longer cooking time deepens the flavor. And they are easy and convenient and often inexpensive. So, let’s find another name. How about Enchilada Bean Bake? Or One Dish Enchilada Beans and Rice? Tex-Mex Hotpot? Oh, just call it a casserole. It is sooo good.

If you want this to be vegetarian, make your own enchilada sauce and substitute veggie broth for beef broth. This makes a big dish. I froze the leftovers right in the glass baking dish covered in plastic. The next day I sliced the frozen casserole into serving size pieces and sealed it with my food saver. Freezing it first will ensure that the food saving system doesn’t mash it.

Servings: 8-10

Time:  Active time 10 minutes; Cook: 45 Minutes, Dinner in about an hour

Hardware:  A measuring spoons and cups, cutting board and knife, a skillet, a large mixing bowl, tongs, a wooden spoon, a can opener, and a 2x11x8 glass baking dish

Ingredients:

Use orange peppers for a splash of color

• 1 large bell pepper (8 ounces)
• 1 large onion (8 ounces)
• Oil to cover the bottom of the skillet
• 3 cups cooked rice
• 1-16 ounce can red kidney beans in chili sauce
• 1-4 ounce can diced, green chiles
• 2 cups enchilada sauce (buy a large can or make your own)
• 2 cups shredded cheddar cheese
• 3 green onions
• Cooking spray
• Salt
• Sour cream, pickled jalapeños and hot sauce for garnish

1. Pre-heat the oven to 375˚.
2. Dice the onion and green peppers. Heat the oiled skillet over medium high heat. When the skillet is hot, add the veggies and cook to desired tenderness. Some people like them very soft, but I prefer them to have some crunch.
3. Slice the green onions. Set aside.
4. Mix the cooked veggies, rice, beans, chiles, enchilada sauce and one cup of the cheese together. Taste and adjust the salt.
5. Spray the glass baking dish with cooking spray. Spoon in the rice mixture.
6. Bake for 30 minutes or until the edges are bubbling. Top the casserole with the remaining cheese and green onions. Return to the oven and bake for 5-7 minutes or until the cheese melts.
7. Allow the casserole to rest for 10 minutes. Offer your guests sour cream, pickled jalapeños and hot sauce.