Cooking with Food Storage: Mexican Casserole

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! 

Ingredients 

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 
clarified butter 

*Reconstitute before using. Follow directions on #10 can to reconstitute. 

Directions
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.

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This article is sponsored by Emergency Essentials.

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