This family sized casserole is a perfect weeknight dinner and you will hope for leftovers for burritos or enchiladas another night.
- 1 cup raw Spanish rice (I use Uncle Ben's)
- 1 can black beans, rinsed
- 1 cup frozen corn
- 1 pound lean ground beef
- 3 tablespoons taco seasoning
- 1/2 teaspoon cumin
- 1 - 2 tablespoons chopped canned jalapenos (according to personal preference)
- 1 can tomato soup plus 2 cans water
- 2 - 3 cups shredded marble or Mexican blend cheese
- sliced avocado, salsa, sour cream and corn chips to serve alongside
- Pour rice, black beans (drained and rinsed) and corn into into a 9x13 inch or similar type baking dish.
- In a skillet, brown meat. Add seasonings, jalapeno, soup and water.
- Pour meat mixture on top of rice, beans and corn.
- Cover and bake for 30 minutes at 350° F, then add cheese, cover and bake another 10 minutes, until cheese is melted. (first time making this, check to see if the rice is done after 30 minutes. If not, add a tad more liquid and continue cooking until done)
- Serve with choices of corn chips, salsa, sour cream and avocado
- re-heat and fill large flour tortilla wraps, warmed, along with desired additions such as lettuce, cheese, salsa etc. OR
- spoon into small flour tortillas, roll up and lay side by side in baking dish. Cover center of row with enchilada sauce and cheese. Bake 20 - 30 minutes at 350° F (covered)