Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
mexican casserole in baking dish with scoop taken out

Favorite Mexican Casserole Freezer Meal

  • Author: Meredith
  • Prep Time: 30 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 15 minutes
  • Yield: 8
  • Category: Main
  • Method: Oven
  • Cuisine: American

Description

Delicious mexican casserole made with vegetarian ingredients.  The perfect pair with tortilla chips!


Ingredients

Scale

First Layer (Polenta)

  • 1 cup quality cornmeal
  • 3 cups water
  • 2 Tablespoons butter
  • 1 teaspoon salt
  • 1 Tablespoon sugar
  • cracked black pepper

Second Layer

  • 2 cans pinto beans, drained
  • 1 can black beans, drained
  • 1 cup frozen corn
  • 1 16 oz. can thick salsa
  • 1 15 oz. can diced tomatoes, drained
  • 1/2 cup cilantro, chopped
  • 1/3 cup red onion, chopped
  • 2 garlic cloves, minced
  • 2 Tablespoons fresh lime juice
  • 2 teaspoons cumin
  • 1 teaspoons oregano
  • 1/2 teaspoon salt

Third Layer

  • 2 cups Monterey Jack Cheese, shredded

Instructions

  1. To make polenta, bring 3 cups of water to boil in a large pan. Whisk in 1 cup of cornmeal. Turn the heat down to a bare simmer and cook for 15 minutes, whisking occasionally.  Once thickened, whisk in to the polenta: 2 Tablespoons butter, 1 Tablespoon of granulated sugar, 1 teaspoon of salt and cracked black pepper.  Cook for an additional few minutes until the butter is fully melted. Remove from heat.
  2. In a large bowl mix together 2 cans of drained pinto beans, 1 can of drained black beans, 1 cup of fresh or frozen corn, 1 – 16 oz. jar of thick salsa, 1 – 15 oz. can of drained diced tomatoes, 1/2 cup chopped cilantro, 1/3 cup chopped red onion, 2 minced garlic cloves, 2 T. fresh lime juice, 2 tsp. cumin, 1 tsp. oregano and 1/2 tsp. salt. Set aside.
  3. Spread the polenta at the bottom of a well-greased 13×9 baking dish.  Next, spread your bean mixture onto the polenta and then top with 2 cups of shredded Monterey Jack cheese.
  4. To Bake Right Away: Bake uncovered 350˚ F for 45 minutes or until the internal temperature reaches 160˚ F.  Let cool for 10 minutes before serving.
    To Freeze: Cover with heavy-duty foil, label, and freeze. From freezer to oven, bake for 45 minutes in a 375˚ F oven or until the cheese is golden and sides are bubbling. Cool for 10 minutes before serving.

Notes

Salsa: It’s best to use thicker salsas so that your casserole does not become too runny after it’s baked.

Make it your own. Feel free to add bell peppers, hot Mexican spices, or whatever you have in plenty.

Polenta Tips: You’ll need to watch the polenta to get it to the right consistency. If you use a finer grain of cornmeal your polenta will form within minutes. If you use a more coarse grain it could take up to 15 minutes. Just keep stirring occasionally until it resembles thick mashed potatoes.


Nutrition

  • Serving Size: 1 serving
  • Calories: 333
  • Sugar: 2.9
  • Sodium: 1336.8
  • Fat: 11.2
  • Carbohydrates: 42.8
  • Protein: 16.9
  • Cholesterol: 27.8

Keywords: Mexican Casserole, Vegetarian Mexican Casserole