cooking, baking, and a home in the making

Baked Mexican Casserole

I have officially fallen into the classic Office Lunch Black Hole. Those of you that work in an office know what I’m talking about. Lean Cuisines, Smart Ones and Easy Mac, oh my. I have absolutely no problem with these quick and easy lunch options, but lately I’ve been thinking how much better it would be to have a homemade lunch instead of a frozen one. The simple answer: casseroles! I regularly eat this Amy’s Mexican Casserole and decided it wouldn’t be that hard to recreate into something I could portion out and enjoy throughout the week. I was right, it was easy. Better yet, all of the ingredients to make this casserole were hardly more expensive than ONE pre-made frozen meal.

Ingredients

4 Idaho potatoes – chopped
8 oz. frozen corn
1 X oz. can black beans – drained
1 X oz. can enchilada sauce
8 oz. shredded cheddar cheese
1 Tbsp. cumin
Salt
Pepper

Pre-heat your oven to 350-degrees.

Chop potatoes into equal 1″ cubes and toss with vegetable oil and a large skillet.

Fried Potatoes

Add the cumin, salt, pepper, chopped onion and garlic an sautee until potatoes are soft enough to slide a fork through and onions are translucent.

Sauteed Potatoes

Stir in the frozen corn, black beans, half of the shredded cheddar and can of enchilada sauce and mix until everything is coated evenly.

Mexican Casserole

Pour into a square 9″ x 9″ baking dish.

Vegetarian Mexican casserole

Top with the rest of the cheddar cheese and bake for 30 minutes or until the top is bubbly and brown.

Baked Mexican Casserole

So next time you have a Sunday afternoon free, whip up a casserole and portion it out into little tupperware dishes for the week ahead. I promise it’s worth the time.



1 thought on “Baked Mexican Casserole”

Leave a Reply

Your email address will not be published. Required fields are marked *