Recipe: Mexican Potato Casserole

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Gotta love those recipes that are born from “What am I going to cook for dinner tonight” and “Dang, I need to use up some of that 5 lb bag of potatoes” and “What do I have in the freezer???” And once again, this is a hubby-love recipe… as in hubby loved it. He ate a bit after us but he came and found me in the bathroom while I was bathing our boys and said “Oh my goodness. THIS is really good.”

And then he told me again after his second bowl.

And again after his third.

Yep. Score.

Mexican Potato Casserole

Ingredients

  • 5 or 6 medium sized yukon gold potatoes, cut into 1/2″ pieces
  • 1 cup frozen corn
  • 1 can ROTEL
  • 1 can Cream of Chicken (or Cream of Potato or Celery if you are vegetarian)
  • 1 can of pinto beans, drained
  • 1 1/2 cup colby jack shredded cheese, divided
  • 1/2 tsp ground cumin
  • 1/4 tsp garlic salt
  • 5-6 dashes Frank’s Red Hot Cayenne Pepper Sauce (or similar)

Instructions

  1. Preheat oven to 350°.
  2. Steam the potatoes on the stovetop until “al dente”. (Can I use that term for potatoes?)
  3. Meanwhile, stir the cumin, garlic salt, and pepper sauce in with the beans and mix to combine.
  4. Mix together the corn, cream of chicken, rotel, beans, 1 1/4 cup of cheese.
  5. When the potatoes are ready, mix them in with the rest of the ingredients.
  6. Pour the mixture into a 9×13 dish and cook for 17-20 minutes.
  7. Let cool and enjoy!

Recipe: Easy And Fast Rice And Beans (Vegan)

Easy Beans And Rice - a rainy day meal

Truth be told, I only wanted rice for dinner (I won’t get into the gory details as to why), but my husband was going to require something a bit more substantial. So, I figured it was the perfect time for him to have rice and beans. I could just eat my rice and then load on a bunch of beans for him. No clue where to start, I looked through several recipes but didn’t have all of the ingredients for any of them, but I felt like I got the overall “feel” for the recipes, soooooo I took a plunge and made up my own, and he LOVED it! {Whew!}

But one thing I’m not sure of… is it “Beans and Rice” or “Rice and Beans”???

Easy And Fast Rice and Beans (Vegan)

  • 2 cups of cooked rice
  • 1 Tbsp olive oil
  • 3/4 cup chopped onion (frozen is fine)
  • 1 Tbsp minced garlic
  • 1 can RO-TEL (here is a recipe if you want to make your own from scratch)
  • 1 (15 oz) can of black beans (undrained)
  • 1/2 tsp thyme
  • 4 to 5 “squirts” of hot pepper sauce (y’all know Frank’s is my fav)
  • 1/8 tsp ground cumin
  • lime or avocado wedge (optional)

Instructions:

  1. Heat large skillet on the stove at medium-high and heat the olive oil.
  2. Saute the onion and garlic for a few minutes until crisp tender and then stir in RO-TEL and thyme. Let it cook for about three to five minutes while the juices cook out.
  3. Stir in beans, hot pepper sauce, and cumin. Lower heat to medium and let simmer for 7-8 minutes, stirring once.
  4. Serve over rice and top with lime or avocado!

Oooooo, I was so happy to see all the bright red tomatoes! I bet this would be even more beautiful with the homemade RO-TEL!

Easy Beans And Rice - tomatoes simmering

Yummy, yum, yum said the hubs!

Easy Beans And Rice - side shot