Southwest Vegetarian Bake
Total TimePrep: 40 min. Bake: 35 min. + standing
My family loves this recipe, I make it about twice a month. I always mix a packet of McCormick taco seasoning in, it really improves the flavor. I also sprinkle chopped cilantro over the top after I take it out of the oven. I've noticed that if you cook the rice (i use white) with a little less water than you should that the casserole reheats better, it doesn't get as mushy.
Ouch... very bland, doesn't reheat well. Won't be making this one again.
My husband and I both love this. I leave out the olives since we are not fans. It can be a main dish or used as a side with scooper chips. And yes, cilantro is very good in this.
This casserole was so good that we wrapped it in tortillas. Believe me, you won't miss the meat! As suggested, I did add about a half pkg. of mild taco seasoning. I don't think it would have been as enjoyable without it. It's worth the time and effort that goes into this dish. Would be a hit at picnics as an appetizer using small wraps too.
This was really good! I used Minute brown rice, 2 cups cooked according to the directions, and for the salsa, Pace Hot Picante Sauce. Although the directions did not mention draining the Rotel tomatoes, I did. As another reviewer suggested, I sauteed the onions just a bit, but next time I will skip that step. I made tortilla chips from whole wheat tortillas cut into 8 wedges, brushed on both sides with melted butter, topped with sea salt and baked for 10 minutes at 350. I also served avocado slices as a side. This is a recipe I will recommend to others and definitely make again.
A tasty recipe! I make this dish on meatless Monday at least 2x a month. Serve it with avocado salad and you’ve got dinner. Sometimes I double it for leftovers for lunches during the week
A great recipe! I made some substitutions- white rice for brown, and instead of tomatoes, I added another small can of corn. I added a taco seasoning like another review suggested and I found it very flavorful.
My only complaint is that after 45 minutes it eas still a bit soupy....I let it stand and rest but it never thickened up. Ultimately, I put it back in the oven and cooked it down. It was great after that and after re-cheesing the top. The waiting process turned my original topping hard and crusty....
For those of you that have made this. How do you think a little cilantro would be in it.? Making it for a potluck.
I found it too bland