Need an affordable dinner that uses what’s already in your pantry? These Mexican casseroles are easy to make with staples like beans, rice, tortillas, canned tomatoes, and cheese. Browse the recipes for practical ideas to make weeknight meals a little simpler.
Helpful Tips Before You Start
A few simple choices can help you make filling Mexican casseroles with affordable pantry staples.
Check Your Pantry First
Look for beans, rice, canned tomatoes, corn, and enchilada sauce before shopping. Swapping in what you already have can keep costs down.
Rinse Canned Beans
Drain and rinse canned beans to remove excess salt and improve their texture. If you’re using dried beans, cook them until tender before adding them to a casserole.
Use What You Have for Seasoning
Chili powder, cumin, garlic powder, and oregano add plenty of flavor. Start with small amounts, then taste and adjust when possible.
Stretch the Protein
Add beans, rice, or corn to a smaller amount of ground meat or chicken. These filling ingredients make casseroles go further without requiring extra meat.
Cover While Baking
Cover the dish with foil if the top is browning before the center is hot. Remove the foil near the end of baking for a lightly browned cheese topping.
Chicken Enchilada Rice Casserole
This budget-friendly casserole brings together pantry rice, canned enchilada sauce, and tender chicken in one comforting dish. It’s a practical way to turn cooked chicken into a filling dinner without needing many specialty ingredients.
Each serving has soft, saucy rice with black beans, corn, and melted cheese. A little salsa and chili powder add familiar enchilada flavor, while fresh cilantro brightens the top.
Serves 4 people.
Ingredients
- 1 cup long-grain white rice
- 1 ½ cups water
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 1 teaspoon chili powder
- 1 can (10 ounces) red enchilada sauce
- 1 cup frozen corn
- 1 can (15 ounces) black beans, drained and rinsed
- 2 cups cooked, shredded chicken
- ½ cup salsa
- 1 ½ cups shredded cheddar or Mexican-blend cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Preheat the oven to 375°F. Cook the rice in the water according to the package directions, then fluff it with a fork.
- While the rice cooks, heat the vegetable oil in a large skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the chili powder.
- Add the enchilada sauce, corn, black beans, shredded chicken, salsa, and cooked rice to the skillet. Stir until everything is evenly coated and heated through.
- Transfer the mixture to a lightly greased 2-quart baking dish. Sprinkle the remaining ½ cup cheese evenly over the top.
- Bake uncovered for 20 to 25 minutes, until the casserole is bubbling around the edges and the cheese is melted. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
For a milder casserole, choose mild salsa and enchilada sauce. If the mixture looks dry before baking, stir in a few tablespoons of water; the rice should be coated but not soupy. Leftovers can be refrigerated in a covered container and reheated with a splash of water to keep the rice tender.Course: Main Course Cuisine: Mexican Equipment: Medium Saucepan, Large Skillet, 2-Quart Baking Dish
Beef and Bean Tamale Pie
This budget-friendly tamale pie turns ground beef, canned beans, and cornmeal into a hearty casserole with pantry staples. A gently spiced beef and bean filling sits beneath a tender cornmeal topping that bakes up golden around the edges.
It works well for a cozy weeknight dinner or a casual family meal. The filling is savory and tomato-rich, while the cornmeal crust adds a mild, comforting contrast.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 pound ground beef
- 1 small yellow onion, diced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon salt
- 1 can (15 ounces) pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup frozen corn
- 1 cup cornmeal
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1/2 teaspoon salt
- 1 cup milk
- 1 large egg
- 2 tablespoons vegetable oil
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the ground beef and diced onion. Cook for 6 to 8 minutes, breaking up the beef as it browns, until the beef is no longer pink and the onion is softened.
- Stir in the chili powder, cumin, and 1/2 teaspoon salt. Add the drained pinto beans, diced tomatoes with their juices, and frozen corn. Bring the mixture to a gentle simmer, then cook for 5 minutes, stirring occasionally.
- Spoon the beef and bean mixture into the prepared baking dish and spread it into an even layer.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining 1/2 teaspoon salt. In a separate bowl, whisk the milk, egg, and remaining 2 tablespoons of vegetable oil. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spread the cornmeal batter evenly over the filling. Bake for 25 to 30 minutes, until the topping is golden and a toothpick inserted into its center comes out clean. Let the casserole rest for 5 minutes before serving so the filling settles.
Extra Tips
For a softer cornmeal topping, spread the batter gently and evenly without pressing it into the filling. Let leftovers cool, cover, and refrigerate, then reheat portions in the oven until warmed through to help the topping keep its texture.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 8-inch Square Baking Dish, Mixing Bowls, Whisk
Black Bean and Sweet Potato Enchilada Casserole
This budget-friendly casserole layers pantry staples with tender sweet potato, black beans, enchilada sauce, and tortillas. It makes a filling meal for a busy weeknight and is an easy way to turn a few simple ingredients into a cozy Mexican-inspired dinner.
The sweet potato adds a gentle sweetness that balances the savory beans and enchilada sauce. The tortillas soften as the casserole bakes, while a cheesy top makes each serving hearty and comforting.
Serves 4 people.
Ingredients
- 1 medium sweet potato, peeled and cut into ½-inch cubes
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 1 teaspoon ground cumin
- ½ teaspoon chili powder
- 1 (15-ounce) can black beans, drained and rinsed
- 1 (10-ounce) can red enchilada sauce
- 6 small corn tortillas, cut into quarters
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Toss the sweet potato cubes with the olive oil and spread them in a single layer on a baking sheet. Roast for 20 to 25 minutes, until tender when pierced with a fork.
- While the sweet potato roasts, place the diced onion in a skillet over medium heat. Cook for 4 to 5 minutes, stirring occasionally, until softened. Add the cumin and chili powder, then stir for about 30 seconds.
- Add the black beans and roasted sweet potato to the skillet. Pour in half of the enchilada sauce and stir gently to combine.
- Spread a thin layer of the remaining enchilada sauce across the bottom of a small baking dish. Arrange half of the tortilla pieces over the sauce. Spoon half of the bean and sweet potato mixture on top, then sprinkle with half of the cheese.
- Add the remaining tortilla pieces, followed by the rest of the bean mixture and enchilada sauce. Finish with the remaining cheese.
- Bake for 20 minutes, until the casserole is bubbling and the cheese has melted. Let it rest for 5 minutes, then sprinkle with cilantro before serving.
Extra Tips
Cut the sweet potato into evenly sized cubes so they roast at the same rate. For a milder casserole, choose mild enchilada sauce. Leftovers can be covered and refrigerated, then reheated in the oven until warmed through.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Skillet, Small Baking Dish
Tuna Tostada Casserole with Corn Tortilla Chips
This casserole turns pantry staples like canned tuna, beans, corn, and tortilla chips into an easy Mexican-inspired meal. It works well for a weeknight dinner when you want something filling without a long list of ingredients.
The creamy tuna and bean filling bakes beneath a crunchy layer of corn tortilla chips and melted cheese. A little salsa adds bright, tangy flavor, while fresh cilantro brings a simple finish.
Serves 4 people.
Ingredients
- 2 cans (5 ounces each) tuna, drained
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup chunky salsa
- 1/3 cup sour cream
- 1/2 teaspoon ground cumin
- 2 cups corn tortilla chips, lightly crushed, divided
- 1 cup shredded Mexican-style cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a large bowl, combine the drained tuna, black beans, corn, salsa, sour cream, and cumin. Stir gently until evenly mixed.
- Fold in 1 cup of the lightly crushed tortilla chips. Spread the mixture evenly in the prepared baking dish.
- Sprinkle the shredded cheese over the filling. Top with the remaining tortilla chips.
- Bake for 20 to 25 minutes, until the filling is hot and the cheese is melted. Scatter the chopped cilantro over the casserole before serving.
Extra Tips
For a crunchier topping, keep the tortilla chips in larger pieces and add them just before baking. Drain the tuna, beans, and corn well so the casserole stays thick, and serve it soon after baking while the chip topping is crisp.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Mixing Bowl, Oven
Mexican-Style Lentil and Rice Casserole
This pantry-friendly casserole combines lentils and rice with tomatoes, beans, and familiar Mexican-inspired seasonings. It makes a filling, low-cost meal from simple ingredients and works well for a weeknight dinner.
The rice cooks in the casserole dish alongside the lentils, soaking up the tomato broth as it softens. Expect a hearty, tender texture with a gentle smoky warmth and a fresh finish from cilantro and lime.
Serves 4 people.
Ingredients
- 1 tablespoon olive oil
- 1 small yellow onion, diced
- 2 cloves garlic, minced
- 1 cup brown lentils, rinsed and drained
- ¾ cup long-grain white rice, rinsed and drained
- 1 can (14.5 ounces) diced tomatoes
- 1 can (15 ounces) black beans, drained and rinsed
- 2½ cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon smoked paprika
- ¾ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup shredded cheddar cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 9-by-13-inch baking dish.
- Heat the olive oil in a skillet over medium heat. Add the diced onion and cook for 4 to 5 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Stir in the lentils, rice, diced tomatoes with their juices, black beans, vegetable broth, cumin, chili powder, smoked paprika, salt, and black pepper.
- Transfer the mixture to the prepared baking dish and spread it into an even layer. Cover the dish tightly with foil and bake for 55 minutes.
- Carefully remove the foil and check that the lentils and rice are tender. If they need more time, cover and bake for another 5 to 10 minutes. Sprinkle the cheddar over the top and bake uncovered for 5 minutes, until melted.
- Let the casserole rest for 5 minutes. Sprinkle with cilantro and serve with lime wedges.
Extra Tips
Keep the baking dish tightly covered so the lentils and rice can cook evenly in the broth. If the casserole looks a little firm after resting, stir in a small splash of warm broth before serving. Squeeze lime over each portion to brighten the smoky, savory flavors.Course: Main Course Cuisine: Mexican Equipment: Skillet, 9-by-13-inch Baking Dish, Foil
Chorizo and Potato Breakfast Casserole
This budget-friendly casserole turns potatoes, eggs, and Mexican chorizo into a filling breakfast with simple ingredients. It works well for a weekend brunch or an easy make-ahead breakfast for a small group.
The potatoes bake up tender beneath a savory layer of egg, while the chorizo adds smoky spice and plenty of flavor. A little cheddar melts over the top for a comforting finish.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 12 ounces russet potatoes, peeled and cut into ½-inch cubes
- ½ cup water
- 8 ounces Mexican chorizo, casings removed if needed
- 6 large eggs
- ¼ cup milk
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded cheddar cheese
Instructions
- Heat the oven to 375°F. Grease an 8-inch square baking dish.
- Warm the vegetable oil in a large skillet over medium heat. Add the potatoes and water. Cover and cook for 8 to 10 minutes, stirring once or twice, until the potatoes are nearly tender and the water has evaporated.
- Uncover the skillet and add the chorizo. Cook for 5 to 7 minutes, breaking it into small pieces, until fully cooked. Spoon off excess grease if needed.
- In a bowl, whisk together the eggs, milk, salt, and black pepper. Spread the potato and chorizo mixture in the prepared dish, then pour the egg mixture evenly over it.
- Sprinkle the cheddar over the top. Bake uncovered for 25 to 30 minutes, until the center is set and the cheese is melted. Let the casserole rest for 5 minutes before serving.
Extra Tips
Cut the potatoes into evenly sized cubes so they cook at the same rate. If your chorizo is especially spicy or salty, taste it before adding the full amount of salt to the eggs. Leftovers can be refrigerated and reheated gently until warm.Course: Breakfast Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Chicken Tinga Tortilla Casserole
This casserole layers shredded chicken with a smoky tomato and chipotle sauce, corn tortillas, and melted cheese. Canned tomatoes, chipotle peppers, and other pantry staples make it a practical way to turn cooked chicken into a filling meal.
The tortillas soften as they bake, soaking up the tangy tinga sauce while the cheese forms a golden top. Serve it for a weeknight dinner, and add the listed cilantro and lime for a fresh finish.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, thinly sliced
- 2 garlic cloves, minced
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 chipotle pepper from a can of chipotles in adobo, minced
- 1 tablespoon adobo sauce from the can
- 1 teaspoon ground cumin
- ½ teaspoon dried oregano
- ½ teaspoon salt
- 2 cups cooked shredded chicken
- 8 corn tortillas
- 1½ cups shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly oil an 8-inch square baking dish with a little of the measured vegetable oil.
- Heat the remaining oil in a skillet over medium heat. Add the sliced onion and cook for 5 to 7 minutes, stirring occasionally, until softened. Add the garlic and cook for 30 seconds.
- Stir in the drained tomatoes, minced chipotle pepper, adobo sauce, cumin, oregano, and salt. Simmer for 5 minutes, stirring now and then. Fold in the shredded chicken and cook until it is warmed through.
- Cut the tortillas into strips. Spread about one-third of the chicken mixture in the baking dish, then add a layer of tortilla strips and a sprinkle of cheese. Repeat the layers, finishing with the remaining chicken mixture and cheese.
- Cover the dish with foil and bake for 20 minutes. Remove the foil and bake for another 10 minutes, until the cheese is melted and bubbling.
- Let the casserole rest for 5 minutes so it is easier to serve. Scatter the chopped cilantro over the top and serve with lime wedges.
Extra Tips
For a milder casserole, use half of the minced chipotle pepper and adobo sauce. If the corn tortillas feel dry or stiff, warm them briefly before cutting so they are easier to layer. Refrigerate leftovers in a covered container and reheat until hot throughout.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Skillet, Foil
Pinto Bean and Cornbread Casserole
This budget-friendly casserole layers seasoned pinto beans with a soft cornbread topping for a filling meal made with simple pantry staples. Canned beans and corn keep prep easy, while chili powder and cumin bring a warm Mexican-inspired flavor.
It works well for a weeknight dinner or a casual potluck. The bean layer stays saucy underneath a golden cornbread crust, so each serving has a comforting mix of tender and crumbly textures.
Serves 4 people.
Ingredients
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 1 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, drained
- 1 cup canned corn, drained
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup yellow cornmeal
- 1/2 cup all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 1 large egg
- 3/4 cup milk
- 2 tablespoons vegetable oil
Instructions
- Heat the oven to 400°F. Lightly grease an 8-inch square baking dish.
- Heat 1 tablespoon of vegetable oil in a large skillet over medium heat. Add the diced onion and cook for about 5 minutes, stirring occasionally, until softened.
- Stir in the chili powder and cumin. Add the pinto beans, drained tomatoes, corn, 1/2 teaspoon salt, and black pepper. Cook for 3 to 4 minutes, stirring gently, until warmed through. Spread the mixture evenly in the prepared baking dish.
- In a mixing bowl, whisk together the cornmeal, flour, baking powder, and remaining 1/4 teaspoon salt. In a separate bowl, whisk the egg, milk, and remaining 2 tablespoons of vegetable oil. Pour the wet mixture into the dry ingredients and stir just until combined.
- Spoon the cornbread batter over the bean mixture and spread it into an even layer. Bake for 25 to 30 minutes, until the topping is golden and a toothpick inserted into the cornbread comes out clean.
- Let the casserole rest for 5 minutes before cutting and serving. This helps the bean layer settle and makes portions easier to lift out.
Extra Tips
Drain the tomatoes and corn well so the bean filling does not become watery beneath the cornbread. For a milder casserole, use a little less chili powder, or serve the finished dish with a crisp green salad.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Skillet, Mixing Bowl, Whisk
Ground Beef Taco Pasta Bake
This Ground Beef Taco Pasta Bake combines familiar pantry staples in one filling casserole. Pasta, seasoned beef, beans, corn, and salsa bake together under a layer of melted cheese for an easy weeknight meal.
It has a mild taco-inspired flavor, tender pasta, and a cheesy top. Make it when you want a budget-friendly dinner that can be assembled in one skillet and finished in the oven.
Serves 4 people.
Ingredients
- 8 ounces short pasta, such as rotini or penne
- 1 pound lean ground beef
- 1 small yellow onion, diced
- 1 tablespoon taco seasoning
- 1 cup canned black beans, drained and rinsed
- 1 cup canned corn, drained
- 1 cup chunky salsa
- 1/2 cup beef broth
- 1 1/2 cups shredded cheddar cheese, divided
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 375°F. Cook the pasta in a large pot of boiling water until just shy of tender, following the package directions. Drain it and set it aside.
- While the pasta cooks, brown the ground beef and diced onion in a large oven-safe skillet over medium heat. Break the beef into small pieces as it cooks. Once the beef is browned and the onion is soft, drain off any excess fat.
- Stir the taco seasoning, black beans, corn, salsa, and beef broth into the skillet. Add the drained pasta and 1 cup of the shredded cheddar. Stir until the pasta and other ingredients are evenly coated.
- Spread the mixture evenly in the skillet and sprinkle the remaining cheddar over the top. Bake uncovered for 15 to 20 minutes, until the cheese is melted and the casserole is bubbling around the edges.
- Let the bake rest for 5 minutes, then finish with the chopped cilantro and serve.
Extra Tips
Cook the pasta just shy of tender so it stays firm as it bakes in the salsa and broth. If your skillet is not oven-safe, transfer the mixture to a baking dish before adding the remaining cheese. For a milder flavor, choose a mild salsa and taco seasoning.Course: Main Course Cuisine: Mexican Equipment: Large Pot, Large Oven-Safe Skillet, Colander
Green Chile Chicken and White Bean Casserole
This budget-friendly casserole turns cooked chicken, canned white beans, and green chiles into a hearty Mexican-inspired meal. Pantry staples do most of the work, so it’s a practical choice for a weeknight dinner.
The filling bakes up creamy and tender, with mild heat from the chiles and a golden, cheesy top. Serve it straight from the baking dish for an easy family meal.
Serves 4 people.
Ingredients
- 2 cups cooked, shredded chicken
- 1 can (15 ounces) white beans, drained and rinsed
- 1 can (4 ounces) diced green chiles
- 1 cup frozen corn, thawed
- 1 cup salsa verde
- ½ cup sour cream
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- 1 cup shredded Monterey Jack cheese, divided
- ½ cup crushed tortilla chips
Instructions
- Heat the oven to 375°F. Lightly grease an 8-inch square baking dish.
- In a large bowl, stir together the salsa verde, sour cream, cumin, and garlic powder until smooth.
- Fold in the shredded chicken, white beans, green chiles, corn, and ½ cup of the shredded Monterey Jack. Mix until the ingredients are evenly coated.
- Spoon the mixture into the baking dish and spread it into an even layer. Sprinkle the remaining cheese over the top, followed by the crushed tortilla chips.
- Bake uncovered until the casserole is hot and bubbling around the edges and the top is lightly golden, about 25 to 30 minutes. Let it rest for 5 minutes before serving.
Extra Tips
For more heat, choose a spicy salsa verde or hot diced green chiles. If your tortilla chips are already heavily salted, use a lighter hand when seasoning the chicken before adding it to the casserole. Refrigerate leftovers in a covered container and reheat until hot.Course: Main Course Cuisine: Mexican Equipment: 8-inch Square Baking Dish, Large Mixing Bowl, Oven
Mexican Quinoa and Black Bean Casserole
This budget-friendly casserole turns pantry staples like quinoa, black beans, and canned tomatoes into a filling one-dish meal. It is a handy choice for a weeknight dinner when you want something hearty without relying on hard-to-find ingredients.
The quinoa cooks right in the casserole with the beans, corn, and Mexican-inspired seasonings. Each scoop is tender and savory, with melted cheese on top and a little brightness from fresh lime.
Serves 4 people.
Ingredients
- 1 cup uncooked quinoa, rinsed
- 1 can (15 ounces) black beans, drained and rinsed
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 cup frozen corn
- 1 cup vegetable broth
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon garlic powder
- ½ teaspoon salt
- 1 cup shredded cheddar cheese
- 1 lime, cut into wedges
Instructions
- Heat the oven to 375°F. Lightly grease a 2-quart baking dish.
- Add the rinsed quinoa, black beans, diced tomatoes with their juices, frozen corn, vegetable broth, chili powder, cumin, garlic powder, and salt to the dish. Stir until evenly combined.
- Cover the dish tightly with foil and bake for 40 minutes. Check that the quinoa is tender and has absorbed most of the liquid. If it is still firm, cover again and bake for another 5 to 10 minutes.
- Remove the foil and sprinkle the shredded cheddar evenly over the casserole. Bake uncovered for 5 to 8 minutes, until the cheese has melted.
- Let the casserole rest for 5 minutes before serving. Squeeze lime over each portion at the table.
Extra Tips
Keep the dish covered tightly while the quinoa cooks so the grains steam properly. If the casserole looks a little wet when the quinoa is tender, let it rest uncovered for a few minutes before serving. Leftovers reheat well in the microwave with a small splash of water to keep the quinoa from drying out.Course: Main Course Cuisine: Mexican Equipment: 2-quart Baking Dish, Aluminum Foil, Measuring Cups and Spoons
Creamy Poblano Corn and Rice Casserole
This casserole turns budget-friendly rice and canned corn into a comforting Mexican-inspired meal. Roasted poblano adds a gentle smoky warmth, while a creamy sauce and melted cheese bring everything together.
It works well for a simple weeknight dinner or as a filling side for a family meal. The rice bakes up tender and creamy, with sweet bites of corn and a lightly golden cheese topping.
Serves 4 people.
Ingredients
- 1 large poblano pepper
- 1 cup uncooked long-grain white rice
- 1 tablespoon vegetable oil
- 1 small yellow onion, finely chopped
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1½ cups low-sodium chicken broth
- 1 cup canned corn, drained
- ½ cup sour cream
- 1 cup shredded Monterey Jack cheese, divided
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Place the poblano on a baking sheet and roast, turning it occasionally, until the skin is blistered on all sides. Transfer it to a covered bowl for 10 minutes, then peel away the skin, remove the seeds, and chop the pepper.
- While the poblano rests, rinse the rice under cool water and drain it well. Heat the vegetable oil in a large skillet over medium heat. Add the onion and cook until softened, about 4 minutes. Stir in the garlic and cumin and cook for 30 seconds.
- Add the rice to the skillet and stir to coat it with the onion mixture. Pour in the chicken broth, then stir in the corn, chopped poblano, salt, and black pepper. Bring the mixture to a simmer, cover, and cook over low heat until the rice is tender and the broth is absorbed, about 15 to 18 minutes.
- Remove the skillet from the heat. Stir in the sour cream and half of the Monterey Jack until the cheese melts into the rice. Transfer the mixture to a greased 2-quart baking dish and spread it evenly.
- Sprinkle the remaining Monterey Jack over the top. Bake uncovered until the cheese is melted and lightly golden, about 15 minutes. Let the casserole rest for 5 minutes, then scatter the cilantro over it before serving.
Extra Tips
For a milder casserole, remove all the poblano seeds and inner ribs before chopping. If the rice is still firm after the stovetop simmer, add a small splash of broth, cover, and cook a few minutes longer before mixing in the sour cream and cheese.Course: Main Course Cuisine: Mexican Equipment: Baking Sheet, Large Skillet, 2-Quart Baking Dish, Mixing Bowl
Frijoles Charros Casserole with Tortilla Topping
This budget-friendly casserole turns canned beans and a few pantry staples into a hearty meal with the smoky, savory flavor of frijoles charros. A crisp tortilla topping gives each serving a satisfying contrast to the saucy beans.
It works well for a weeknight dinner or a casual potluck. The filling is easy to prepare in one skillet, then baked until bubbling beneath a golden layer of tortillas and cheese.
Serves 4 people.
Ingredients
- 4 slices bacon, chopped
- 1 small yellow onion, diced
- 1 jalapeño, seeded and finely chopped
- 2 garlic cloves, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 can (14.5 ounces) diced tomatoes
- 2 cans (15 ounces each) pinto beans, drained and rinsed
- ½ cup chicken broth
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 4 corn tortillas, cut into thin strips
- 1 cup shredded Monterey Jack cheese
- 2 tablespoons chopped fresh cilantro
Instructions
- Heat the oven to 400°F. Set out a 2-quart baking dish.
- Cook the chopped bacon in a large skillet over medium heat until browned and crisp. Transfer it to a plate, leaving about 1 tablespoon of bacon drippings in the skillet.
- Add the onion and jalapeño to the skillet. Cook for 4 to 5 minutes, stirring occasionally, until softened. Stir in the garlic, cumin, and smoked paprika, and cook for 30 seconds.
- Add the diced tomatoes, pinto beans, chicken broth, salt, and black pepper. Stir in the cooked bacon. Bring the mixture to a gentle simmer and cook for 5 minutes.
- Transfer the bean mixture to the baking dish. Scatter the tortilla strips evenly over the top, then sprinkle with the Monterey Jack cheese.
- Bake for 15 to 20 minutes, until the filling is bubbling and the tortilla strips are crisp at the edges. Sprinkle with cilantro before serving.
Extra Tips
For a milder casserole, remove all the jalapeño seeds before chopping. If the tortilla strips brown before the filling is bubbling, loosely cover the dish with foil for the remaining bake time. Store leftovers covered in the refrigerator and reheat in the oven so the topping can crisp again.Course: Main Course Cuisine: Mexican Equipment: Large Skillet, 2-Quart Baking Dish, Oven
