Mexican Casserole with Rice and Beans (Easy, Budget Friendly!)
This mexican casserole with rice and beans is the weeknight dinner I make when I want something hearty, satisfying, and on the table in under 30 minutes without spending a lot of money. Almost every ingredient comes canned or frozen, which makes this one of the most affordable dinners you can throw together on a busy night. Shredded chicken, black beans, corn, cauliflower rice, and brown rice all go into one baking dish with taco sauce, enchilada sauce, or salsa depending on what you have in the cabinet. Naturally gluten free, endlessly customizable, and the leftovers are just as good the next day.
Ingredients
- 1 cup brown rice cooked, frozen or microwavable rice
- 1 cup cauliflower rice
- 1 cup corn option to use canned or frozen
- 1 cup black beans canned
- 1 bell pepper option to use canned or frozen
- 1 onion
- 2 cups taco sauce, enchilada sauce or salsa
- 1 1/2 cup chicken shredded
- 1 cup shredded cheddar optional
Instructions
- Preheat oven to 350 degrees F (175 degrees C).
- In a 9×13 inch baking dish, combine the rice, corn, black beans, bell pepper, onion, taco sauce, and shredded chicken. Mix well. Top with optional cheese.
- Bake for 20-25 minutes, or until the casserole is heated through and bubbly.
- Remove from oven and let cool slightly before serving.
- Top with sour cream, shredded lettuce, and chopped green onions/chives.