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321 Tex-Mex Layered Casserole

July 14, 2012

Earlier this week we had Easy Chicken with Yellow Rice & Beans.  We “Grammyed” the recipe by using turkey instead of chicken.  We also had Haystacks.  So with the yummy leftovers, I made 321 Tex-Mex Casserole for Friday night supper.

3-2-1 is just a basic formula I follow to make a casserole.  3 parts protein, starch, and vegetable, 2 parts binder, 1 part seasoning, 1 part liquid, 1 part topping.  I use whatever I have to be used up in the fridge.  Please be cautious of what you use as a topping and seasoning.  I have used salty items for both and made an inedible salt lick.  Other than that feel free to substitute away.

 

321 Tex-Mex Casserole

3 C. leftover rice (yellow, brown, or white)

3 C. leftover beans (black, red, or navy)

3 C. leftover meat (chicken, turkey, beef, pork,etc.)

2 C. shredded cheese

1 C. salsa

1 C. chicken broth or water

1 C. crushed nacho chips

Preheat oven to 350.  Spray a 9×13 baking dish with non-stick spray.  Put the rice as the bottom layer, Beans next layer, Meat next layer.  Layer 1 C. of cheese next.  Pour salsa on for the next layer.  Pour chicken broth on next.  Next layer is nacho chips.  Finally layer is cheese.  Bake in oven for 40-45 minutes until bubbly.  Serve as is or top with leftover tomato, lettuce, onion, and sour cream.

 

I would love to hear about your favorite casseroles.  Please leave a comment, Tweet us, or leave an email at our website.

 

Have a great day.

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