Mexi-cam

This is a recipe Cameron made up (hence the name) because of his love of Mexican food. It's a regular staple at our house. There's not too many leftovers when we make this and what leftovers there are don't stick around too long. Similar, yet not to be confused with our Mexi-Mom recipe.

1 can of fat-free refried beans
2 cups rice
1 to 1 1/2 pounds ground meat OR precooked meat such as chicken or steak, chopped into small bite-sized pieces
salsa
2 cups shredded Mexican cheese
1 Tbsp taco seasoning
salt
Toppings of your choice


Preheat oven to 400 degrees F.
 
Lightly oil a lasagna-style pan. Spread refried beans in the pan.

 
Cook rice in 4 cups water and add 1 to 2 Tbsp taco seasoning and some salt.
 
Cook meat (if not using meat already cooked).
 
Spread the cooked rice into the pan in one layer.

Spread the cooked meat into a layer on top of that.

 
Spread a layer of salsa on top of the meat.

Top with 1 1/2 cups of the cheese.

 
 
Bake in oven 20 minutes. Serve hot.

Yummmyyyyy.....

 
You can prepare this dish ahead of time, cover and refrigerate. If you do it this way, you'll have to increase the baking time to about 40 minutes.

To serve:
Place corn or tortilla chips on each plate, top with a generous portion of the casserole. Then add Mexican-type toppings of your choice: shredded lettuce, chopped tomatoes, chopped onion, the rest of the shredded cheese, hot peppers, salsa, sour cream, guacamole, or whatever you like. Eat like nachos.