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April 04, 2014

Bean Veggie n Salsa Casserole with Stew Meat

Made this for Dinner tonight, very good & super easy!
I made the same thing last night but with Chicken, 
Black Beans instead of BBQ Beans
and didn't add the green-beans.
This would also be just as good without any meat in it!
1 cup uncooked rice
1- 15oz can sweet corn (drained)
1- 15oz can Green Beans (drained)
1- 15 oz can Beans (can be Black, Pinto, Chili, BBQ)
          (this time I used, Bushs Grillin Beans: Southwest Pit BBQ)
16oz Salsa:  (I only used 8oz this time since I added the  green beans)
          (I used 8oz GV Peach Pineapple Chipotle)
1 cup chicken broth
1 tsp Mrs Dash Garlic & Herb
1 tsp Mrs Dash Onion & Herb
1 tsp Himalayan Pink Salt
Stew Meat (I used leftover stew meat from a different meal, approximately 15-20 chunks)
1 cup shredded mozzarella cheese

Preheat the oven to 400degrees.  Add beans, dry rice, corn, green-beans, salsa, chicken broth, seasonings to a 9×13 casserole dish. Stir until everything is evenly combined.

Push the pieces of stew meat down into the salsa mixture in the casserole dish. Try to push them down as far into the liquid as they’ll go. 

Cover the casserole dish tightly with foil. Bake for 40 minutes.

Take the casserole dish out of the oven.

When the rice is tender, sprinkle the cheese over top and return the casserole to the oven for 5minutes, or until the cheese has melted. 
If desired you can add sliced green onions on top after baking and serve hot.  I just added Tablespoon of Salsa on top after plated.

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