Tuesday, 1 November 2011

Pimp my Tex-Mex Left-over casserole

When I cook rice, I always cook too much. So when I found this recipe in a cookbook by Jean Carper, I was delighted. I have done it many times since, but it always turn out a bit different every time - depending what is left in the fridge and store cupboards. But here is the basic recipe:

Tex-Mex left-over casserole

  • Cooked rice - how much do you have?
  • Tomato Salsa from a jar or some small diced up tomato with some added spices
  • Chilli powder - how hot can you take it?
  • 1/2 can of black beans ( I love black beans xxx), you could also use kidney beans. Make sure to rinse them well before use.
  • Tin or frozen sweetcorn a good handful
  • If you like olives, add some chopped up olives black or green.
Mix it all together and into a oven-proof dish. If you really like it hot, add some pickled jalapeƱos.
Top-up with cheese of you choice - mine is dairy free!
Into the oven on 200 degrees for around 20 minutes until the cheese has melted.

Cook this once and I promise you, it will go on your frequent cooking list for the future.