This Mexican Casserole is perfect for Taco Tuesday! Simple ingredients, easy to put together, and freezer friendly!
It doesn’t have to be Taco Tuesday to enjoy this Mexican Casserole!
Mexican food is probably my favorite style of food. I think it’s because I can take pretty much any form of a Mexican dish and turn it into a salad, which means more vegetables!
I mean if you think about it… ground meat, rice, beans, and corn can totally go in a salad.
What I love about this recipe is how easily it comes together. Once the rice and meat is cooked, you literally just mix everything together and either bake it right away or freeze it. And the serving sizes are huge!
What can you serve with this casserole?
I roasted some zucchini on the side for this. But I also threw all of this on top of lettuce for a huge salad! Top it with some sour cream and hot sauce, and you’ve got perfection.
Can you make this ahead of time?
You can assemble the casserole ahead of time and either put it in the fridge, or in the freezer if you plan to eat it way later. And since this doesn’t use a lot of ingredients, you could easily double the recipe- eat one now, and one later!
Can I make this vegetarian?
Sure! Instead of the ground meat, I’d add an extra can of beans for protein.
Want to see the other recipes in this series? Check out my 4 Weeks to Fill Your Freezer page!
Simple Freezer Mexican Casserole
This Mexican Casserole is perfect for Taco Tuesday! Simple ingredients, easy to put together, and freezer friendly! #freezermeal #mexican #casserole
- 1 pound ground beef or turkey
- 2 cups cooked rice (1 cup dry)
- 1 onion, chopped
- 1 green bell pepper, chopped
- 1 can black beans, drained and rinsed
- 8-oz can tomato sauce
- 1 cup frozen corn
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 1 1/2 teaspoons chili powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 cup shredded cheddar
- Cook your rice according to the directions.
- Meanwhile, cook the ground beef in a large pan. Add the onions and bell pepper, stirring until fully cooked.
- Add the meat mixture, the rice, and the other ingredients to a 9x13 casserole dish and mix well. Top with shredded cheddar.
- Bake at 350 degrees for 30 minutes until the cheese is melted.
If freezing, assemble the casserole as above. Cover in aluminum foil, label, and freeze. Thaw overnight and bake per the instructions.
Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 386Total Fat: 12gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 73mgSodium: 447mgCarbohydrates: 42gFiber: 5gSugar: 3gProtein: 26g
Nutrition values are an estimate and should not be regarded as medical advice.