About a week ago, I was providing a meal for a family from our church. It wasn't until I went to the pantry, that I realized I didn't have very many choices! So this is the casserole I made up. I had to figure out the recipe because they asked me for it , so I thought I'd share it here as well. Enjoy! :)
Mexican Bake
Serves two large families
5 c. raw rice
11 c. water (to cook rice in)
salt water before cooking
Cook rice, but keep covered when cooking is done.
1 lb. ground beef
2 packets taco seasoning (two - ¼ c. servings out of a jar of Taco seasoning)
1 1/3 c. water (to add to taco seasoning and meat)
1 palm full of dried minced onions
Cook ground beef in large, deep (12”) non-stick skillet. When meat is done, add taco seasoning and water and onions, simmer until a little thickened.
2 cans tomato paste
4 tomato paste cans of water
Stir into meat mixture until mostly combined; continue to simmer down a bit over medium heat.
1 bag frozen corn – thawed (not cooked)
1 can chili beans
1 can black beans - rinsed
1 tomato – diced (mine was not quite all the way ripe – stays together better that way)
1 Anaheim chili pepper - green
1 Ancho chili pepper - green
Add all of the above to meat and let simmer just until a slow boil. (Be sure mixture is still juicy enough for 5 cups of rice!)
Spread cooked rice over the bottoms of two 9x13 baking dishes. Divide meat mixture and spoon over rice in pans.
Cheddar cheese - shredded
Sprinkle enough shredded cheddar cheese over casseroles to cover tops. Cover casseroles and let stand for cheese to melt. Set in warmed oven instead, if preferred. Serve with sour cream and/or guacamole if preferred.
Makes two 9x13 pans | 
• Oct. 15, 2007 - Yum!
Love, Mom