This is recipe week. Well, not really, but there are a few that I want to share with you. This next one is actually one of those Once-A-Month kind of recipes, but it is also great to make and eat right away, too. It makes great use of leftover rice and chicken, and is really easy to put together. I suggest making it with homemade taco seasoning. (A recipe for taco seasoning follows the recipe for the casserole.) We like to spoon the casserole mixture into warmed tortillas. Top it with guacamole, sour cream, green onions or cilantro.
Chicken Taco Casserole
2 cups cooked rice — brown
2 cups cooked chicken, shredded
1 (14 1/2 oz.) can tomato sauce
1 recipe homemade taco seasoning
1 (15-30 oz.) can refried beans
1 cup cheese, grated
guacamole, sour cream, green onions, pico de gallo, chopped tomatoes, whatever you like on top of your tacos.
Mix taco seasoning and tomato sauce.
Add shredded chicken and coat it well with tomato mixture.
Place cooked rice in the bottom of a 13 X 9 X 2.
Top with chicken mixture.
Top with 1-2 cans of refried beans so you have a nice even coating. (This step is easier if you warm the refried beans for a bit in the microwave.)
Top with cheese. (You can freeze the casserole at this point.)
Bake uncovered for 30 to 45 minutes at 350F or until hot all the way through and the cheese is nice and bubbly. You may have to bake it longer if you heat it from frozen.
Top with your favorite toppings and eat it with tortillas or with tortilla chips.
Homemade Taco Seasoning
1 tbsp. chili powder
1 tsp. ground cumin
1 tsp. paprika
1 tsp. garlic powder
1 tsp. ground oregano
1 tsp. sugar
1/2 tsp. salt
Mix in small bowl. (This is equal to 1 1/4 ounce package of commercial taco seasoning.)