Tuesday, May 27, 2008

Mexican Casserole

I have been craving Mexican this whole pregnancy so this dish meets my needs! I especially like it because it is quick and easy...and we always have leftovers that I can warm up for lunch the next day. It is fairly nutritious and everyone can find something in it they like. (I have one who eats only the beans and cheese and another who eats everything but the tomatoes!)
Mexican Casserole

  • Brown 1/2 lb. of ground beef in a large skillet.
  • Add 1 packet of Lipton Fiesta Sides Mexican Rice and 1 1/4 cups of water.
  • Drain 1 28 oz. can of diced tomatoes, 1 15 oz. can of black beans, 1 15 oz. can of kidney beans, and 1 15 oz. can of corn and add to skillet.
  • Cook for about 10-15 minutes, stirring occasionally so rice won't stick to bottom of pan.
  • Serve topped with any (or all) of the following: cheese, sour cream, salsa, tortilla chips.


  1. Sounds wonderful! I've been on a big mexican kick since getting pregnant with Grayson! I could eat it everyday!

  2. This was delicious! I'm putting a link to this recipe on my blog :)


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