Mexican Casserole

Oh - this is the best recipe I've found in a loooooong time! Now - I use it with short grain brown rice (don't use regular brown rice, unless you sprout it (otherwise it never gets cooked through) - which takes forever - you might as well just use the short grain, which always cooks through - the same as white rice) - but I can only assume it would taste the same with white

In a saucepan:
1 3/4 c. short grain brown rice
4 c. water
1 small can of tomato sauce

cook - there should still be liquid in the pan & the rice should be completely cooked through

In a frying pan:
2Tbs olive oil
1/2 chopped onion (or more to taste)
1 chopped green bell pepper

saute until you get the edges golden brown (you can do it on high, since it will cook up nicely in the oven later) the more golden brown the pepper is, it turns into a "chili" taste when it bakes up in the oven - no idea why - but it's yummy

Mix in a big bowl:

1 cup shredded cheese
1 pkg of mac&cheese - cheese (not the mac
1 tsp salt
1 can drained black beans
1 can diced tomatoes (w/juice - it cooks out later)
the onion & pepper mixture
the rice

after it's all mixed together well - pour into a 9x13 pan

crush tortilla chips on top
sprinkle 1 c. cheese on top

another alternative: instead of tortilla chips - line the bottom of the pan with corn tortillas - it just a low fat option...and makes it a little more enchilada tasting - but still really yummy!

also - you can try this recipe with Quinoa - instead of rice - really really really yummy

I think this is one of those recipes that can have many different adaptations...and still work out wonderful!

cover with foil

bake at 325 for 25 min
then
bake at 350 for 5 min

take out & eat!

It's a little labor intensive - but well worth it!!