Cooking with Food Storage: Mexican Casserole
Emergency Essentials - May 29, 2012
With this delicious and easy recipe, you can enjoy a great Mexican dish even in an emergency.
Even in an emergency you can enjoy the flavors of your favorite Mexican dishes! This easy-to-make casserole is a one-dish meal that includes flavorful spices with rice, beans, green peppers, and onions. Serve with a side of reconstituted refried beans and cheese, and top with a dollop of reconstituted sour cream for a flavorful dish with minimal clean-up!
2 cups black beans, softened
2 cups instant white rice
2-3 cups freeze-dried ground beef*
1 cup freeze-dried cheddar cheese*
1-2 cups freeze-dried Monterey Jack cheese*
2 cups freeze-dried tomato chunks*
1 cup freeze-dried onion flakes*
1/2 cup freeze-dried green bell pepper dices*
1 cup freeze-dried sweet corn*
1/2 cup sour cream powder*
1/4 cup tomato powder*
3 tablespoons taco seasoning
2 tablespoons enchilada seasoning
2 teaspoons garlic salt
5 cups water
*Reconstitute before using. Follow directions on #10 can to reconstitute.
Combine black beans, rice, ground beef, cheeses, tomatoes, onion, green peppers and corn in a large mixing bowl.
In a separate bowl, combine the sour cream powder, tomato powder, taco seasoning, enchilada seasoning and garlic salt and mix using a whisk.
Add the water to the seasonings and mix well. Add to the main bowl and mix well.
Put casserole blend in a 9x13 casserole dish lightly greased with clarified butter. Cook at 350? for 30 minutes.
This article is sponsored by Emergency Essentials.
© Emergency Essentials for LDS Living, 2012.