Salsa Rice + Beans Bake

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Salsa Rice + Beans Bake

Salsa Rice + Beans Bake
Number of Servings: 6 Total Preparation Time: 15 to 30 minutes
Actual Cooking Time: 45 minutes Source: WA State Dairy Council + Dairy Council of CA
Food Groups: Dairy, Vegetables, Grains, Protein
Meal Type: Dinner Entrée
Nutrition Content: Good Source of Calcium, Good Source of Fiber

A super budget-friendly casserole with a Tex-Mex twist.


4 large Eggs, beaten
¾ cup low-fat Milk
¾ cup Salsa
½ teaspoon ground black Pepper
1/8 teaspoon Salt (optional)
6 ounces shredded Mexican blend (or Cheddar) cheese, divided
1 green or red Bell pepper, finely chopped
½ cup sliced black Olives (optional)
3 cups cooked brown Rice
1 cup frozen Corn (or drained canned corn)
1 can Pinto beans, drained and rinsed in a colander (or red kidney beans)

Optional Garnishes: Plain Greek yogurt, salsa, black olives, jalapeno peppers


1. Preheat oven to 375° F. Coat 9x13-inch baking dish with cooking spray; set aside.
2. In a large bowl, combine all ingredients except ½ cup cheese. Mix gently to combine.
3. Spread rice mixture in prepared baking dish and spread out evenly. Bake for 30-35 minutes. Sprinkle with remaining cheese; bake 5 more minutes until cheese melts. Serve warm with optional garnishes.

Nutrient Information
Calories: 395
Total Fat: 15 g
Saturated Fat: 8 g
Polyunsaturated Fat: 1 g
Monounsaturated Fat: 5 g
Sodium: 487 mg
Carbohydrates: 46 g
Protein: 21 g
Fiber: 7 g
Vitamin A:
Vitamin C:
Calcium: 298 mg

Cook's Notes:

Nutrition calculated based on 6 main-course sized servings without optional ingredients.