For Meat Free Monday
Today’s Secret Recipe for Mexican Casserole, is a healthy and perfect meal for Meat Free Monday, which is made with handy store cupboard ingredients. It’s a recipe I found on my assigned blog for The Secret Recipe Club this month, the delightful Dancing Veggies blog, which is written by Amanda, who is a vegetarian cook who focuses on recipes that are simple and QUICK, with ingredients that can easily be found at the local market. Amanda also has a sweet tooth so shares quick and easy dessert recipes as well as some delicious savoury veggie recipes that look and sound delicious. Her recipe page has dozens of tasty recipe ideas, and she sometimes sneaks in some pescatarian recipes using fish and seafood.
As well as the recipe for Mexican Casserole, which caught my eye and which I decided to make, I have also bookmarked a few more recipes for future delectation: Eggplant Parmesan Stuffed Red Peppers; Fried Green Tomatoes; Cinnamon Waffles with Cinnamon Vanilla Apples and Buddha Bowls. I served the Mexican Casserole for an early lunch one busy day, with a bowl of layered salad and extra tortilla chips. What I really liked about the recipe, was how easy it was to make and the fact that is uses easy to source ingredients, most of which you will find in the store cupboard.
The original recipe suggests you cook the dish in a slow cooker, but I adapted the recipe using pre-cooked microwaveable rice in sachets and I baked the dish in the oven. I’ve copied Amanda’s original recipe below with my amendments, but you can see her original recipe here: Dancing Veggies Mexican Casserole. The recipe would make an ideal midweek family meal, but I can also see it being a nutritional, healthy and easy recipe for students to make – and as it only uses one pot (when using a slow cooker and when baked in the oven), so there’s less washing up to do too! That’s all for today and a very happy 4th of July to all my friends across the pond – have a great day. See you all soon with more recipes, reviews and travel stories, Karen
2 x 250g microwave pre-cooked brown rice in sachets
1 x 400g tinned tomatoes
1 x jar of hot Mexican salsa
1 x 400g tin of black beans or mixed beans
1 onion, peeled and roughly diced
1 tablespoon jalapeños, drained and chopped
12 black olives, diced
125g grated Cheddar cheese
1/2 x 120g packet of tortilla chops, crushed
- Slow-Cooker: Add everything but the tortilla chips and cheese to the slow cooker. Stir well and cook on low for 3hrs or high for 1 1/2 hours.
2. Add the tortilla chips and cheese and cook on high for at least a further 30 minutes. Serve topped with any of the following: extra tortilla chips, sour cream, salsa, cheese, spring onions and/or guacamole.
3. Conventional oven cooking: Instead of cooking in the slow cooker, mix all the ingredients, except the crushed tortilla chips together in a large bowl and spoon them into an oven proof dish; bake in a preheated oven 200C/400F/Gas make 6 for 30 minutes. Then sprinkle the crushed tortilla chips over the top and serve with accompaniments as shown above.
More Secret Recipes on Lavender and Lovage:
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