Taco Tuesday

Feb 11, 2015

I’m sure you all know some very put together and well organized family that has tacos or a derivative of on Tuesday nights.  Don’t get me wrong, if I was able to commit to something other than, soccer, piano, basketball, ballet, choir, swim, golf….on a weekly basis, I would.  Goodness knows I love tacos!  My children would pick tacos every time if given the choice, so I like to surprise them sporadically and then I can keep them trying new things.

That being said, yesterday (Tuesday) we had tacos – delicious, out of the box, crispy, corn tortilla tacos!  My kids were thrilled, but I felt they needed a little more.  I usually go the black bean route, but after searching the pantry – no beans.  It would have to be rice.  After adding a little of this and a little of that, I concocted a fabulous rice casserole if I do say so myself.  When my daughter tasted it, I think she almost cried. Kid Approved!  Can’t do better than that!

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Corn & Rice Casserole

Recipe Type: Side Dish
Cuisine: Mexican
Author: Helen Burns
Prep time:
Cook time:
Total time:
Serves: 6
This rice casserole is the perfect accompaniment to tacos, enchiladas, burritos or just a simple side salad. Kid tested & approved!

Ingredients

  • 1 cup long grain white rice
  • 1 3/4 cups water
  • 1/4 cups salsa
  • 1 can sweet corn
  • 1/2 cup chopped grape tomatoes
  • 2 Tbsp chopped cilantro
  • 1/2 cup sharp cheddar cheese

Instructions

  1. Preheat oven to 350.
  2. Bring water and salsa to a boil and add rice. Stir. Turn down heat and allow the rice to simmer for 20 minutes.
  3. Fluff rice with fork and add the corn, tomatoes, cilantro and 1/4 cup of the cheddar cheese. Stir to combine.
  4. Transfer to a casserole dish and top with the remaining cheese. Bake until cheese on top is melted – about 20 minutes.

Kid Approved