Seriously though, Mexican severely beats up every other type of food in a fight for my love. So tonight when Austin asked if we could do Mexican casserole for dinner I was all "umm...YES!"
We had a bag of tortilla chips in the pantry and some leftover rice in the fridge, but no meat, so I decided I would do something a little interesting for protein. Enter the eggs...
What you need
Half a bag of tortilla chips
8 eggs
1 (15.5 oz) can black beans
1 (15.5 oz) can kidney beans
1/2 c. salsa
1 handful of spinach, cooked or thawed
1 green pepper, diced
1 cup corn, cooked or thawed
1 (10 oz) can cream of chicken soup
1 cup salsa
2 cups already cooked rice
1/2 tsp. cumin
1/2 tsp. cayenne pepper
1/2 bag of shredded cheddar or mexican blend cheese
What you do
Preheat the oven to 350F.
Cook the eggs in a skilled however you like them. I fried our but you could scramble or cook them up however you like them. Keep in mind they're going into the oven so don't overcook them. If they're a little runny that's perfectly fine.
Grease the bottom of a 9x13 casserole. Crush the tortilla chips in your hands and sprinkle them onto the bottom of the dish so they cover the bottom.
Drain the kidney and black beans into a colander and rinse with water to remove some of the sodium. Mix the beans and 1/2 c. salsa in a bowl and pour over the chips. Sprinkle the spinach, corn and diced red pepper over the beans. In a bowl stir together the soup, 1 c. salsa, rice, cumin, cayenne and 1/2 c. cheese.
Spread this mixture over the veggies in the dish. Put the eggs on top of the rice mixture and then sprinkle cheese in a thin layer over the top of the casserole. Bake for about 40 minutes at 350.
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