Tuesday, May 8, 2007

Mexcian-style Workout Casserole

Edited August 2007
Why "workout" casserole? Because we workout at 4:30 daily and that seriously cuts into my cooking prep time. Add to that 2-3 nights a week of evening activities and you get a pretty good idea how important it is to have dinner ready when we walk in the door at 5:30-5:45 so we can be out the door again by 6:30. I apologize for the less than beautiful photo, I put the spoon in to serve before I remembered to take a picture. This is my attempt at tidying it up.

1 1/2 cups white short or medium grain rice (raw)
scant 3 cups water
approx 1 cup frozen corn
1 14.5 oz can diced tomatoes with lime and cilantro OR "mexican" diced tomatoes (not drained)
7.5 oz chorizo uncooked, broken into pieces OR other raw ground meat including sausage
1 14.5 oz can black beans, drained OR pinto beans, refried beans etc.
dash red pepper flakes to taste
fresh ground black pepper to taste
1 1/2-2 cups shredded jack, cheddar or other cheese.
add chili powder, salt and other seasonings (cumin comes to mind) after the rice and water

Layer ingredients in round casserole in order listed. DO NOT STIR. Bake at 350-400 for 1 hour covered. serve with green salad.

1 comment:

Carol L. said...

This looks wonderful but I have a question one of the ingredents I have never heard of "chorizo". What is that and where can one find that?

Carol L.