Cheesy Black Bean Turkey and Rice Casserole

Monday, May 5, 2014
 Cheesy Black Bean and Rice Casserole

This has two layers of meat, beans, and rice

Cheesy Black Bean Turkey and Rice Casserole Recipe

2 cups cooked jasmine rice ( I used boil in the bag drained) set aside

1 small can diced tomatoes with chiles

1 large can enchilada sauce

1 can pinto beans with sauce

1 can black beans drained and rinsed

1 teaspoon chili powder

1 teaspoon garlic powder

1/2 teaspoon cumin

salt, pepper to taste

dash of cayenne pepper for heat if you like it

3 or 4 cups shredded Mexican blended cheese

10 to 14 flour tortilla large

1 pound ground beef, leftover cubed cooked chicken, leftover cooked turkey or shredded steak

In a large frypan, saute the meat of choice with 1 tablespoon olive oil, add all the spices. After the meat is browned, add the tomatoes, beans, and simmer.

In a large deep 13x9 pan or deep dish lasagna pan, line the bottom with a flour tortilla. Place the cooked rice on the bottom, sprinkle generously with shredded cheese, top with half the meat mixture. Place another layer of tortilla, then meat mixture more cheese. End with flour tortilla, the rest of the cheese. Pour the enchilada sauce on top of the cheese and bake at 350 until hot bubbly and the cheese starts to brown on top. That's it. Easy and quick. Everyone will love it!

 Cheesy Black Bean and Rice Casserole

Garnish suggestions:

sliced avocado with lime juice

sour cream

chopped olives

chopped jalapeno's

shredded lettuce

chopped tomatoes

diced onions

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