Mexican Casserole

Back-To-Work Mexican Casserole

This not a typical Janelle meal – a fair amount of the ingredients come from a package or a can – but most of these are veggies, so it has it’s “healthy” elements.  And it is oh-so-tasty, and easy…

4 cans chopped green chilies, drained, rinsed, and patted dry

1 cup frozen corn

1 1/2 cup pinto beans (I use dried beans that I’ve boiled ahead of time on the weekend – you can sub a drained and rinsed can)

1 cup cheddar (or monterey jack) cheese, grated

3/4 cups milk

3 eggs

1/4 cup flour

dash salt

1 t cumin

dash hot pepper sauce, if you aren’t serving to toddlers.

Preheat oven to 350.  In a greased 11 x 7 baking dish, combine chili’s, corn, beans, and cheese.

(Austin was a big help – until he discovered the ungrated block of cheese…)

In a small bowl, beat eggs, milk, flour, and seasonings until smooth.  Pour over chili mixture.  Bake, uncovered, for 40-45 minutes or until knife inserted comes out clean.  Let stand 10 minutes before serving.

(the fam dug in before I could take a picture…)

Serve with salsa, cottage cheese (could use sour cream) and blue corn tortilla chips for dipping.

Serves 4 (or mom+dad+toddler, with enough leftover for mom+toddler for lunch the next day )