Mexican Bake

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    Barbara Rexford

  • 1

    Barbara Rexford

Mexican Bake

Here is a recipe shared by a friend that she served at a Hospice potluck. You may vary it to suit your taste. I used half venison, half beef for mine.

You can use cheddar cheese instead of the jack cheese. I like mine on the spicy side so the chili powder I used was the spicy kind.

This makes about 8 servings and can be reheated.

1 1/2 cup cooked brown rice, slightly undercooked

1 lb ground beef, chicken or other meat of your choice, cooked

2- 14 1/2 oz cans diced tomatoes

15 oz. can black beans, rinsed

1 cup frozen corn

1 cup chopped bell peppers, any color

1 tsp chili powder and cumin

4 garlic cloves, minced

1 1/2 cup pepper jack cheese, grated

1 can diced green chilies

small amount of cilantro, diced for topping

Spread rice in a three quart casserole dish, Top with 1/2 cup cheese and the can of chilies. Top with meat. In a bowl combine tomatoes, beans, corn, peppers, seasonings and garlic. Pour over the meat. Top with remainder cheese and cilantro. Bake at 375 to 400 degrees for 40-45 minutes.

— Barbara Rexford

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