Today I have a new taco white kidney beans casserole recipe with rice, corn and cilantro topped with cheddar cheese. Perfect for a weeknight dinner!
A simple white bean casserole that is perfect for Cinco de Mayo! So quick and easy you will want to make it weekly!
A long time ago I was afraid to make any casserole recipe. I was afraid that it would be unsuccessful, and I will end up with the whole mushy dinner. I changed my mind quickly once I started to experiment in the kitchen with different varieties of casseroles. I realize that if you have the perfect sauce that you like the dish will be delicious. My favorite sauce is taco sauce. However, I love it also with any pasta sauce.
This recipe is made with Mexican flavors. I used cooked rice, white kidney beans, corn and cilantro. I combined and mixed all of the ingredients together, and I topped them with shredded cheese. Baked for 40 minutes and the dinner is ready. It is also vegetarian, but you can add some meat if you would like to.
Today I look at casseroles in a different way. For me, it’s a perfect way to use leftovers. I had leftover rice, corn and a few other ingredients and came up with this yummy white kidney beans casserole topped with taco sauce for my family. Everyone loved it.
Last month I made this Quick and Easy Broccoli Casserole Recipe. It sure was popular with my family!
White Kidney Beans Taco Casserole Recipe
- 1 cup rice cooked
- 1 cup kidney beans white
- 1 cup corn cooked
- 1/4 cup cilantro chopped
- 1/4 cup chive chopped
- 12 oz. taco sauce about 340ml
- salt & pepper to taste
- 1 cup cheddar cheese shredded
- Preheat oven to 350 F.
- In a large bowl combine rice, white kidney beans, corn, cilantro, chive and taco sauce. Season with salt and pepper if necessary.
- Lay everything in deep casserole dish. Lay cheddar cheese on top.
- Bake for 40 minutes.
Recipe created by Ilona’s Passion.