Mexican Casserole
  • Cooking Time: 1 hour
  • Servings: 6
  • Preparation Time: 45 min
  • 1 cup brown rice
  • 2 cups chicken stock
  • 1 lb ground beef
  • 1/2 onion, diced
  • 1 T olive oil
  • 1/2 can black beans
  • 1 small sweet potato cubed
  • 3 eggs
  • 1.5 cups milk
  • dash of salt and pepper
  • 1T cumin
  • 1 T chili powder
  • 1/2 T garlic powder
  • 1/4 T paprika
  • 3/4 cup grated cheddar cheese
  • Flour or corn tortillas
  • Chips
  • Salsa
  1. Cook brown rice with chicken stock (according to directions on package for rice) in dutch oven on stovetop. Leave on bottom of dutch oven, as this will be the bottom layer of the casserole. In a pan, sautee onion in olive oil and add cumin, chili powder, garlic powder and paprika. Sautee until onion is translucent. Add ground beef and mix well with onion - continue stirring until ground beef is cooked thoroughly in pan. Layer beef on top of rice. Cook sweet potato in boiling water until soft. Layer beans on top of beef in dutch oven. Layer cubed sweet potato on top of beans. Mix milk and eggs together in a bowl and beat until well blended - add dash of salt and pepper. Pour over all ingredients in dutch oven. Top with cheddar cheese. Pre-heat oven to 350, put dutch oven in with cover and let cook for 40 minutes. Take cover off and let cook for another 15 min or until top begins to get a light brown. Serve with tortillas and salsa (make a burrito), or serve on a plate and eat with chips and salsa.
My husband loves mexican food and I'm always trying to make things a little different to add variety to our meals. I had just gotten a dutch oven and wanted to use it. We also have a baby and a 3 year old and were getting over being sick, so I put this together piece by piece as my energy and schedule with the kids allowed throughout the day and then baked it at the end of the day.