Fast & Easy Mexican Casserole
1 medium yellow onion
1 red bell pepper
1 jar salsa (however hot you prefer)
1 bag yellow corn tortilla chips
1 can corn (drained)
1 can black beans (drained)
1-16 oz. bag shredded cheese (any Mexican blend)
3 cup cooked brown rice (instant works great)
2 tablespoon high heat cooking oil
Preheat oven to 350 degrees.
Cook the brown rice (I often use instant; it's much easier since I don't have a rice-cooker).
Heat oil in medium skillet. Saute diced onion and red bell pepper until just softened. Adding a little salt makes the veggies sweat nicely.
In a bowl, mix 1 can black beans with 1 can corn (both drained).
Layer in 13x9 casserole dish:[br] bottom layer- whole corn chips, brown rice, black bean and corn mixture, part of the bag of cheese, the diced onion and pepper, salsa, and top with crumbled corn chips and cheese.
Bake covered with tin foil at 350 degrees for 30 minutes. Remove the tin foil, bake uncovered another 10 minutes.
If you're a big fan of beans, it works well to mix in 1 can of brown beans with the black bean and corn mixture. I like more beans, but my roommates don't, so I make it this way.
You can also add 1 green bell pepper to the peppers and onions for more color and flavor.
If you like spicier food, mix cayenne pepper into the sauteed peppers and onions before layering in casserole dish.