Tuesday, July 7, 2009

Mexican Dip/Casserole

So yummy and pretty healthy as well! We ate this last night with the Deans. This recipe can be doubled (as we did last night) and baked in a 9x13 pan.

Layer in a baking pan:
1 small box brown rice (or pour from a bigger box and guesstimate)
1 can black beans, drained
1 can Rotel tomatoes, drained (or not)
Veggies - your choice (olives, mushrooms, onion, green peppers, etc)
Diced chicken (we used rotisserie)
Shredded cheese

Cover dish with foil and bake at 350 degrees for 25-30 minutes. Serve with chips, lettuce, tortillas, whatever you prefer. Top with salsa, taco sauce, sour cream, melted cheese dip, green onions, tomatoes, etc. So easy - you really can't go wrong here!

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