Tex Mex Rice Casserole
Prep Time
10 mins
Cook Time
18 mins
Total Time
28 mins
Course:
Main Course
Servings: 6
Calories: 410 kcal
Ingredients
- 2 cups cooked rice
- 1 ½ cup salsa
- 4 oz. green chilies
- 12 oz. kernel corn
- 19 oz. black beans rinsed and drained
- cilantro chopped
- 1 tsp. cumin
- 1 tsp. chili powder
- ½ tsp. salt
- ¼ tsp. pepper
- 14 oz. diced tomatoes drained
- 1 ½ cup cheddar cheese shredded
- ½ cup mozzarella cheese shredded
Instructions
Assembly Instructions
-
Add all of the shredded mozzarella and 1/2 cup of the shredded cheddar cheeses to a medium (quart) freezer bag. Remove excess air, seal and freeze.
-
Add remaining ingredients to a large freezer bag. Squish gently to mix.
-
Remove excess air, seal and staple the two bags together above the seal. Freeze.
Cooking Instructions
-
Thaw overnight in the fridge.
-
Empty large bag into a casserole dish. Top with cheese from the smaller bag. Bake at 350° for 20-30 minutes.