Mexican Layer Casserole

I am addicted to this casserole!  Honestly, I think I could probably eat this every week.  This recipe makes a lot, and it is really great as leftovers too.  Plus this is a really nutritious with the brown rice, especially if you add some beans or chicken to make a complete protein.  I hope you love this as much as I do!  If you don't, I'll eat your leftovers.  :-)


Mexican Layer Casserole
2 1/2 cups dry brown rice, cooked
1 large onion, chopped
2 red peppers, chopped
1/3 cup olive oil
1/4 cup tomato paste
4 garlic cloves, minced
1 1/2 Tbsp. salt
2 dozen corn tortillas
1/4 cup olive oil
2 1/4 cups water
1/3 cup tomato paste
1 (15oz.) can olives, sliced
1/2-1 cup cheddar cheese, shredded

Preheat oven to 375 degrees.

Put the onion, peppers, and 1/3 cup oil into a large pot.  Saute until tender.

Add cooked rice, tomato paste, garlic, and salt.  Mix well.

Lightly grease a 9x13 casserole dish, and set aside.

Pour 1/4 cup of oil and 1/4 cup water onto a large plate.

You will dip both sides of each tortilla into the oil/water mixture on the plate, as you put the casserole together.

Put a layer of the dipped tortillas on the bottom of the casserole dish.

Next, layer on half of the rice mixture.

Next another tortilla layer.

Next another rice layer.

Put another layer of tortillas on top.

Combine the remaining water and tomato paste and pour over the casserole.

On top of the casserole, drizzle about 2 Tbsp. of olive oil, sprinkle on the olives, and top with cheddar cheese.

Bake uncovered for 20 minutes at 375 degrees.

*For a little variety sometimes we add cooked chicken (cubed), or cooked black beans to the rice mixture.  Soo yummy!

Enjoy!!