Bryan's Mexican Casserole
This is one of my son's favorites and it has everything in it to make a meal by itself, but it's also good served with a salad."It was great! We made a couple of changes...some intentional some not:
We used regular long grain rice and not minute rice. We used chunky salsa and not picante. My wife is gluten intollerant so we couldn't use the ranch beans; we used black beans and used the spices listed on the can of ranch beans. Nest time I want to use a little cilantro and some chopped up peppers (jalapeño, serrano, etc)." - vdianellos
Yield: 8 Ready in 1 hours
1,191 people trying soon
Verified by stevemur
Bryan's Mexican Casserole Preparation
Brown the meat and onion and drain. Add the other ingredients except the cheese and simmer until slightly thickened. Put half of the meat mixture in the bottom of a 9 x 13 inch baking dish. Add half the cheese. Repeat layers ending with cheese. Bake at 300 degrees until the cheese is melted and the casserole is bubbly.
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