Cheesy, hearty, flavorful â€“ the Santa Fe Casserole is hands-down my favorite recipe, ever. And I love the mini version of it even more (because itâ€™s more fun to eat and easier to freeze!).
Hereâ€™s the recipe for the original casserole, which Iâ€™ve been cooking with my mom since I was about nine years old. To make the mini version, just pour it into cupcake tins instead of a casserole dish.
- 1/2 cup red onion, chopped
- 1 tablespoon garlic
- 1/2 tablespoon EVOO
- Pinch of salt
- 1/2 tablespoon chili powder
- 1/2 tablespoon pepper
- 1 can kidney beans, rinsed and drained
- 3/4 cup milk
- 1 and 1/2 cup brown rice, cooked
- 2 eggs, beaten
- 1 and 1/2 cup cheddar cheese, shredded
- 1/2 large green pepper, chopped
- Heat oven to 350 degrees and spray a casserole dish with EVOO spray.
- In a skillet, cook the onion, garlic, and EVOO on Medium High until tender. Add the salt and chili powder.
- In a large mixing bowl, mix together the pepper, milk, beans, COOKED brown rice, eggs, cheddar cheese, and green pepper.
- Pour mixture into casserole dish and sprinkle with extra pepper.
- Bake casserole for 25 minutes or until center is firm.
- Let cool 5 minutes and serve.
This time around, I left out the onion and added a red pepper. Oh, and then I burnt them, but you know what â€“ it kind of added to the flavor.
Served on a bed of arugula!
Snackage earlier today:
Dates = Natureâ€™s Candy.
Back to work I go.
Whatâ€™s your favorite casserole recipe? Link away, please! Shameless plugs to your own blogs are welcomed. 🙂