Doesn’t it feel crazy that it’s November already? We’re weeks into a new school year, and a new hockey season, which means that our weekday schedules are jam packed with activity. Despite our hectic calendars, we are pretty good about making time to sit down together for dinners.
A great solution to our weeknight dinner woes is casseroles. A casserole is comfort food at its best; a simple, crowd pleasing meal that only requires one pan – with a little easy prep ahead of time.
When you don’t have time to make dinner every night of the week, a make-ahead casserole recipe is just the solution to a delicious, homemade dinner.
It’s always a good idea to have several food staples in your pantry, including Old El Paso Soft Bowl Tortillas, Old El Paso Thick N’ Chunky Salsa Mild, and Old El Paso Taco Seasoning Mix. Knowing you have these on hand for when the mood for Mexican strikes – which is often! – can be super convenient.
Also, have fresh ingredients in your fridge, including sour cream, salsa, lime, cilantro, and hard cheese like cheddar, Monterey Jack, or authentic Mexican cheeses like Asadero, or Oaxaca.
A hearty Mexican Casserole is versatile because you can stuff the deliciousness in your choice of Old El Paso Soft Bowl Tortillas, Old El Paso Crunchy Taco Shells, or Old El Paso Flour Tortillas.
You can all gather around the table, and make your own dinner using the Mexican Casserole as the base. A Mexican style dinner wouldn’t be the same without extra salsa, sour cream, avocado and other toppings on the side for a fun, interactive meal with friends and family!
Here’s my recipe for Mexican Casserole, which is packed with hearty beef, beans and veggies as well as other surprises inside!
300 grams rice
1 cup chicken stock
1 lb ground beef
1 red pepper, chopped
2 carrots, chopped
1 celery stalk, chopped
1 large onion, chopped
2 cloves garlic, chopped
4 green onions, chopped
¼ cup chopped cilantro
Juice of 1 lime
1 package Old El Paso™ Taco Seasoning Mix.
1 cup sour cream
1 can pinto beans (or beans of your choice)
1 cup Old El Paso Mild Chunky Salsa
1 ½ cup cheese (cheddar, Monterrey Jack or cheese or your choice)
In a pot, boil rice with chicken stock and added water until almost cooked. Remove from burner.
In the meantime, in a separate cast iron or frying pan, cook the ground beef until pink is almost gone. Add the onions, garlic, carrot, pepper and cook until soft. Add the cilantro, lime juice, and taco seasoning. Remove from heat.
In a roasting pan, mix rice together with beef mixture. Add the beans, sour cream, salsa, 1 cup of the cheese, and stir together.
Scoop into a casserole pan, and spread out evenly. Sprinkle the top with remaining ½ cup cheese.
Bake at 375 for 25 minutes or until top is bubbly. Serve with Old El Paso Soft Bowl Tortillas.
Disclosure: I’ve partnered with Old El Paso and as such receive perks and compensation for my participation. As always, the opinions expressed herein are my own.