Mexican casserole
- Number of Servings: 6
Ingredients
3 cups pinto beans3 cups cooked brown rice1-1/2 cups chopped onion1 cup chopped green pepper1 envelope (45g) burrito seasoning mix3/4 cup salsa1 tbsp olive oil
1. Saute onion and pepper in olive oil until soft.
2. Add burrito seasoning and 1 1/2 cups water. Cook until thickened.
3. Mix in beans and heat through.
4. Place cooked rice, bean and vegetable mixture into slow cooker and add salsa. Cook for a few hours. You could probably cook it on low on the stove as well, but I like using the slow cooker.
Optional: Add a few tablespoons of nacho cheese sauce or shredded chedder cheese or low fat sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCEMOM.
2. Add burrito seasoning and 1 1/2 cups water. Cook until thickened.
3. Mix in beans and heat through.
4. Place cooked rice, bean and vegetable mixture into slow cooker and add salsa. Cook for a few hours. You could probably cook it on low on the stove as well, but I like using the slow cooker.
Optional: Add a few tablespoons of nacho cheese sauce or shredded chedder cheese or low fat sour cream.
Number of Servings: 6
Recipe submitted by SparkPeople user DANCEMOM.
Nutritional Info Amount Per Serving
- Calories: 304.9
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 408.4 mg
- Total Carbs: 52.6 g
- Dietary Fiber: 10.6 g
- Protein: 10.4 g
Member Reviews
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KRISTA-GIRL
This was fabulous! Our entire family of 8 loved it. I added 2 cans of corn. Next time I will double the beans. Also, had to add about a cup of water to keep it from sticking in the slow cooker. Served with chips and tortillas, topped with grated cheese and sour cream. Terrific! - 7/29/09
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MELODIEUSC
I loved the idea of this recipe. I tweeked it a bit. Instead of using a slow cooker, I mixed the wet ingrediants on the stove top. I only used one can of beans and added a can of corn. I also added soy crumbles and layered in a baking dish with the rice before adding the bean mixture. YUM! - 1/22/08