Sunday, March 1, 2015

Mexican Casserole

This is a lovely casserole.  It has really nice robust flavors and is very filling.
Someone special in my life is vegetarian, but does eat dairy, so this is a perfect dish to serve for an easy supper with a side salad and there's enough leftovers for lunches too!

I'm sure many of you have heard of "meatless Mondays" as an option of cutting meat out of one supper a week to help relieve some pressure on the grocery bill!  Seriously, while we meat eaters love our steak, chops, etc. meat is getting more and more expensive!  This helps stretch your grocery dollar and gets a good supply of fresh, healthy veggies into your diet!

Mexican Casserole


1 Tbsp. Olive Oil
1 tsp. minced garlic
2 medium white onions, diced
1 red bell pepper, diced
1 green bell pepper, diced
1 15-oz. can of cooked black beans, rinsed and drained
1 jalapeno pepper, seeded, deveined and finely minced
1 16 oz. package of frozen corn
2 tsp. ground cumin
1 Tbsp. chili powder
1 Tbsp. dried oregano
2 tsp. minced fresh cilantro
salt and pepper to taste
1/2 fresh lime juice
1 15-oz can crushed tomatoes
3 cups finely chopped carrots
8 oz. shredded pepper jack cheese


Preheat the oven to 375.  
Coat a 9x13 casserole with non-stick spray.
(If you have a large cast enamel pan, like the one I used, no need to spray another pan, just mix it up and put the whole thing in the oven.)

Prep the veggies; mince the garlic, chop the onions, dice the red and green bell pepper and set aside. Nice and colorful, just like the Mexican flag!

In a large skillet add olive oil and heat on medium heat. 

Add the garlic, onion and diced bell pepper.  Salute for 2-3 minutes, stirring frequently.

Using, a plastic bag to protect your hands, clean and mince the jalapeño pepper.
Rinse and drain the black beans.  Add them to the pan with the peppers and onions and garlic.  
Add the minced jalapeño, corn, cumin, chili powder, oregano and cilantro.  Cook until the frozen corn is heated through.

While waiting for the corn to cook, shred and chop the carrots in the food processor and measure out 3 cups.

Once the corn is heated through,  Salt and pepper to taste.
Add the juice of 1/2 fresh lime.
Toss to mix thoroughly.

Add the carrots and crushed tomatoes.  Continue cooking until everything is warmed through.

Transfer the mixture to the prepared 9x13 casserole.  

Top with the shredded pepper jack cheese and back for 30 minutes or until the cheese is gooey and beginning to brown and bubble.

...and that's What's Cooking at Cathy's ~ Enjoy!

1 comment:

  1. I made this casserole yesterday and am having for lunch today. It is mighty delicious.


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My career is in IT.  Cooking and photography are among a few of my hobbies. In my spare time, which is most weekends I tie on my apron and exercise my creativity by trying new recipes and adapting them to my tastes. I also have a passion for photography that I incorporate by taking photographs to go along with the recipes I post on my blog.  
I also enjoy travel, both near and abroad. Meeting new people, new experiences and cultures and oh, not to mention the food! I hope you enjoy my blog.