Friday, June 17, 2011

Clean out the Refrigerator Mexican Casserole

Usually when I plan our menu for the week I make sure there is enough for us to have leftovers for lunch and quite often I make enough to freeze for another meal.  Since last weeks menu plan sort of got "tossed" and this week I didn't make a menu plan we have had a "hodge podge" assortment of meals.  Last night is an example.

As supper time approached I was trying to decide what to make for my family.  I found myself doing what I frequently fuss at my children for doing and that was standing in front of the refrigerator with the door open while I blankly stare at the contents.   I finally decided that I had enough leftovers to make a casserole.   I did and it was delicious.  So here's the recipe.

Since I was using leftovers I didn't measure, but am listing an approximate amount of each item.

Clean out the Refrigerator Mexican Casserole

3 cups cooked rice
1 cup corn (with liquid)
1 pound ground deer meat (browned) (you could use beef or chicken)
Salt, pepper, chili powder, cumin, (really any spices that you like)
3 cups give or take gluten free picante sauce

I put all of this into a casserole dish and mixed it with enough picante sauce to make it as "liquidy" as I wanted.    Bake at 350 degrees until everything is heated through.

If I didn't have dairy free family members I would have topped this with cheese before baking, but instead those of us that eat cheese added grated cheddar to our serving.   We also had leftover baked beans and chips with homemade salsa.  

My refrigerator is now clean and we had a tasty (if somewhat strange), frugal meal as a result. 

1 comment:

  1. That's a tasty way to use it up!! I've got beef tips in mushroom gravy, chicken and dumplings, spaghetti and grilled burgers in the fridge. I don't think I could combine those to taste as good as your casserole must have!!