Mexican Casserole

1 lb ground beef
1/2 chopped onion
1 15 oz can pinto beans (you can use any canned bean for this...I used a variety)
1 pkg enchilada sauce (dry mix)
1/2 lb Colby Cheese
1/2 lb Monterrey Jack Cheese
1 c sour cream
1 small can diced green chilies
1 small can cream of mushroom or cream of chicken (whatever you prefer)
1 pkg small flour tortillas

Brown hamburger and onion in medium pan; drain grease. Add pinto beans with liquid. Sprinkle dry enchilada mix and stir and set aside. Melt both cheeses in non-stick pan, add soup, sour cream and chilies. In 9x13 casserole pan, layer tortillas, then meat, then sauce; repeat.

Bake at 350 degrees for 20-30 minutes or until warm all the way through. If you choose to freeze casserole, thaw completely before cooking or cook longer (45-60 min).

Serve with minute rice and corn (or sides of your choice).


2 Cups Whole Grain Brown Rice

1. BRING 1 ¾ cups water to a boil. If desired, add margarine and salt to taste.

2. STIR in rice; Return to boil. Reduce heat to low; cover and simmer 5 MINUTES.

3. REMOVE from heat and stir; cover. LET stand 5 MINUTES or until water is absorbed. Fluff with fork.