Mexicali Casserole

Serves 4-6

1 Cup chopped onion
16 ounces kidney beans, canned
2 Cups white or brown rice, cooked 1/2 recommended time
28 ounces tomatoes, diced or crushed in LIQUID not sauce
15 ounces of canned corn
OR
1 3/4 Cups of frozen corn
1/4 teaspoon pepper
2 Cups Cheddar cheese shredded (Jack may be substituted)
3 cups of cooked ground beef
Taco seasoning to taste (optional)

Assembly directions: Drain and reserve liquid from tomatoes. Drain water from canned corn. Drain kidney beans. Sauté onions in a small amount of liquid from tomatoes. Add beans, cooked rice, tomatoes, taco seasoning, pepper and corn.

Freezing and Cooking Directions: Pour into freezer Ziploc bags. Place cheese in a separate freezer bag or container. Label both and freeze.

To serve: thaw both bags completely. Pour rice mixture into spray treated 2 quart casserole. Sprinkle with cheese. Back at 350 degrees F for 30 minutes or until heated thoroughly.

My notes: For the ground beef you can substitute TVP/ Soy Taco Meat/ Ground turkey or a combination of any of these. The dairy intolerant have two options- do with out cheese, I think it would STILL taste great or use a cheese substitute.

Source: adapted from the 30 Day Gourmet Freezer Manual