Tag Archive: Mexican Casserole


2-3 C. leftover cooked white rice

1 c. black beans

1 can whole kernel corn, drained

1-2 c. leftover meats (I used the pepper jack chicken and braciole)

1 c. shredded colby jack cheese

1/4-1/2 c. cubed pepper jack cheese

Layer rice in bottom of 13 x 9 baking dish sprayed with cooking spray.

Mix black beans and corn.

Spoon over rice.

Layer leftover meats.

Top with salsa.

Sprinkle with cheeses.

Bake 400 F. for 25 minutes.

This would be delicious even without meat.  It would also be a good after Thanksgiving recipe to use the leftover turkey.  I served it topped with sour cream on top and an avocado and tomato salad with balsamic vinaigrette.


1 box cornbread mix (I used gluten free)

1 can creamed corn

1 can whole kernel corn

1 c. sour cream

4-5 c. leftover chili

2 c. shredded cheese

Make cornbread according to directions, using creamed corn, drained whole kernel corn and sour cream.  You can add eggs if the mix calls for it, or milk if the mixture is too thick.  Bake in 13 x 9 baking dish until golden.

Spread leftover chili across top of cornbread.

Top with shredded cheese.  You can either bake right away or cover and freeze for future use.  If frozen, it will take 1 1/2 hour to bake from frozen at 300 F, covered for the first hour, then uncovered for the last 1/2 hour.  Use a meat thermometer to make sure it is fully heated.

If you are baking it right away and not freezing it, bake 30-35 minutes at 350 F.

We topped ours with salsa, sour cream, fresh cubed avocado, and avocado verde.



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