Easy Santa Fe Casserole
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Hands down, the easiest, most flavorful, crowd-pleasing dish- this Santa Fe Casserole will have you in and out of the kitchen in a flash!
As a busy mama (usually running around like a chicken with its head cut off) I’m a firm believer that dinner should be simple, stress-free and quick. However, it also needs to be super tasty, warm and comforting, especially after a long day at work.
There’s nothing I hate more than getting home, exhausted and starving, and throwing a meal together that just doesn’t quite hit the spot. I promise you… this Sante Fe Casserole hits the spot every time! I think my whole family was pretty surprised at how gosh darn delicious this casserole came out.
Brad tried a little a bite before picture time and then wanted to rush me during the casserole photo shoot, to devour a huge serving. 🙂 All of the ingredients are kitchen staples and are probably foods you already have ready-to-go. The RO*TEL is a favorite of mine- the mix of vine-ripened tomatoes and diced green chilis make ordinary recipes come alive with the bold, festive flavor of the Southwest. This casserole works so well to use up leftovers too.
I was pretty happy about not having to precook or sautè any veggies. The zesty RO*TEL adds a lovely color and kick to this dish. With RO*TEL, the green chilis and tomatoes come together in one can… easy, peasy!
This recipe is as basic as they come- stir everything together in a large mixing bowl, transfer the mixture to a casserole dish and you’re just 25 minutes away from a warm, guilt-free entree that will please the whole family.
Casseroles get a bad rap, but I adore a good casserole recipe. They are usually very versatile and you can easily swap out one ingredient for another. If you don’t really care for black beans, use kidney beans, instead, or really change it up and substitute corn for the beans. Casseroles don’t have to be high in calories- you can include tons of nutrient rich ingredients in casserole dishes. This one is packed with over 30 grams of protein per serving- wowsers!
- 1/2 small onion chopped
- 2 cups cooked chicken shredded (I used rotisserie chicken)
- 1 1/2 cups cooked brown rice*
- 1 15 oz. can black beans, drained and rinsed
- 1 10 oz. can RO*TEL, drained
- 3/4 cup unsweetened almond milk any milk will work
- 2 eggs beaten
- 1 cup lite shredded Mexican cheese blend or cheddar cheese
- 1 teaspoon cumin
- 1/2 tablespoon chili powder
- 1/2 teaspoon garlic salt
- Optional garnish; chopped fresh cilantro diced avocado and/or salsa
- salt and pepper to taste
Preheat oven to 350 degrees F. and spray casserole dish with nonstick cooking spray.
In a large bowl, combine all ingredients (how simple is that!?!).
Pour mixture into a casserole dish and bake for about 25 minutes or until center is firm.
Let cool 5-10 mins and serve with desired garnishes. Enjoy!
*any rice will work and quinoa would be a great substitute
Are you a fan of Mexican-flavored casserole dishes? Be sure to check out a few other favorites!
Something to think about….
I’m sure most of my foodie friends, reading this, have tried RO*TEL. It’s such a great product, isn’t it? Such a fabulous addition to a variety of recipes!
I picked up my can of RO*TEL and the other necessities for this recipe while doing my weekly grocery haul at Walmart. You can find the RO*TEL in the aisle with other tomato products.
Don’t forget to pick up your onion and any optional garnishes you’d like in Walmart’s lush produce department!