You are here

Member since April 2003

THE Tex-Mex Casserole

What you need: 

1 onion chopped
1/2 green pepper+1/2 red bell pepper chopped
1 can Mexican Style Rotel tomatoes
1 can whole kernel corn
1 can red beans
1 can olives, sliced - save a few for the topping at the end
1/2 cup white rice + 3/4 cups water
1 teaspoon paprika + 1 teaspoon chili powder + 1 bouillon cube
garlic crushed
1 package Boca burger patties, chopped
cheese substitute

What you do: 

Saute onion and peppers in a little oil. when tender add tomatoes, undrained, corn, red beans, olives, rice, water, paprika, chili powder, boullion, garlic. Simmer till rice is almost tender.
Pour rice mixture into a casserole dish and toss with chopped Boca patties and cheese. Top with sliced olives and extra vegan cheese. Cover and bake at 350 F until done.

Preparation Time: 
Cooking Time: 
Recipe Category: 


:) This one is a keeper! I didn't have some of the ingredients on hand, so I made the following substitutions and it still came out great: half package of dry onion soup instead of bouillon, creamy style corn instead of regular, and vegan crumbles (Morningstar Farms). Also, I added a tablespoon or more of cumin and increased the paprika and chili powder to give it some more kick. I wanted to use up some cooked brown rice, so I used that and did not add the water--but I did put in all the juices of the tomatoes, corn, and beans, so it was still moist. I baked it for about 35-40 minutes.


The black olives may not be "real tex mex" butI love them in mexican food!...i think it adds to the flavor.


I enjoyed the simplicity of it, however, it may be easier if one has the garlic, chilli's allready chopped and ready to go.  I substituted brown rice, which didn't detract any flavor.  Make sure you use a large skillet ( perhaps a cast iron[giving you more nutrients)Dutch Oven

Log in or register to post comments