With the holiday weekend upon us, ushering in summer BBQs, get-togethers with family and friends, picnics, and trips to the beach, this is an easy casserole you need in your hip pocket for a great side dish or vegetarian entree. It comes together quickly and is a crowd pleaser for adults and kids of any age.
Every summer, our stepson, his lovely wife and a bunch of our grandkids come visit us at Lake Tahoe. There’s a ton of activities always going on between the beaches, pool, kayaking, hiking, and a nearby zip-line park, and it’s a great place to kick back and relax. I’m always on the hunt for dishes that I think everyone will like, and are quickly assembled. Bonus points if it’s a dish the grandkids can help with.
Mexican food is a big favorite in our family, and when I’m trying to make 9 of us happy at the table, I’m grateful there’s a common type of food we all gravitate towards. It’s our comfort food.
This casserole is super-flexible, like all casseroles. If you want to spice it up a bit, add a Serano or poblano pepper. Want more corn? Just pile a little more in. Switch out black beans for pintos if that’s your preference. It’s all good. Just be sure to hold back a little of the cheese when mixing it all together, so you’ll have a little to sprinkle on top at the end. There’s nothing better than digging into a little cheese.
This week on the Food Network’s blog, FN Dish, we’re celebrating side dishes for Memorial Day Weekend. So if you’re looking for more ideas for a party your hosting or attending, go check out the below links and be sure to visit our Pinterest Board where we’re got oodles of side dish ideas for you.
- 1 cup cooked quinoa
- 2 cups cooked black beans
- 1 cup corn kernels
- 1 cup halved cherry tomatoes
- 1 red bell pepper, diced
- 1 yellow bell pepper, diced
- ⅓ cup chopped red onion
- 1½ tablespoons lime juice (1 lime)
- 1 teaspoon Spanish paprika (I use Pimentón Ahumado Smoked Paprika)
- 1 teaspoon ground cumin
- 2 teaspoons kosher salt
- ¼ teaspoon red pepper flakes
- 1 cup grated Fresca Oaxaca Mexican cheese
- 1 cup grated Monterey Jack cheese
- 1 tablespoon lightly salted pumpkin seeds
- Preheat the oven to 400˚ F. Combine all of the ingredients together, except ¼ cup of EACH cheese, in a large bowl. Mix thoroughly with a large spoon. Pour it all into a 9″ X 11″ casserole dish and bake for 30 minutes.
- Spread the remaining cheese on the top of the casserole, and bake for another 5 minutes.
- Serve warm.
Side Dishes for Memorial Day Weekend
The Lemon Bowl: Greek Pasta Salad
Creative Culinary: French Potato Salad with Mustard and Fines Herbes
Napa Farmhouse 1885: Three Spring Vegetable Bruschetta Recipes For A Memorial Day Feast
In Jennie’s Kitchen: Pulled Pork & Cabbage Salad
Feed Me Phoebe: Herb Marinated Steak Gyros Plates with Tomato-Onion Salad and Green Tahini Sauce
Devour: Red, White and Blue Sides for a Patriotic Memorial Day Picnic
Healthy Eats: 6 Veggie-Packed Sides for a Lighter Memorial Day Feast
Elephants and the Coconut Trees: Pineapple and Shrimp Fried Rice
Taste with the Eyes: Holiday Weekend Brunch: Shakshuka with Avocado, Epazote, Pinot Beans
The Wimpy Vegetarian: Healthy Mexican Casserole
FN Dish: 6 Memorial Day Sides That’ll Get More Attention Than the Mains