Wow, this week has flown by! And how can it be May already? I am stunned by how fast April zoomed past. All month long I was itching to plant flowers, but of course it was too early here. Now we are getting close to a reasonable time for planting, but I am already not in the mood anymore! Ugh, why does that happen to me? No matter, I can coerce my boys into doing it for me, haha (hopefully they won’t read this!). Or at least they can help me with it. It could be a nice family project.
Speaking of May, Cinco de Mayo is only a few days away! I have one more recipe to share with you along that theme. My Fiesta Bean Casserole dish is so easy and hearty, and the spice level can be scaled up or down, depending on your tastes. Of course, if you have differing tastes in your family, I can’t help you figure that out! But I feel for ya, because I am in that situation as well.
Most of the time, I simply cater to the person who likes things on the bland side. Let’s refer to him as He-Who-Must-Not-Be-Given-Spice. Every once in a while, however, I pretend to forget and make the dish the way the rest of us like it, and He-Who-Must-Not-Be-Given-Spice deals with it by eating less of the entree and more of the side dishes. This does not make him happy, but he gets over it eventually (especially if I bring out the Pumpkin Fluff for dessert!).
- Increase or decrease the amount of chipotle spice, or skip it altogether.
- Use the mild version of diced tomatoes with green chilies, or diced tomatoes with no green chilies.
- Use different kinds of beans…we have tried a few varieties, but Bush’s Black Bean Fiesta Grillin’ Beans are the ones we like best!
- Use a biscuit mix on the top instead of prepared pizza dough.
Thing 2 rating = (4 out of 5 biscuits). If you have read some of my past posts, it will be no surprise to you to hear that he picked out all the tomatoes. But, he ate the rest of it, so I am declaring a victory! 🙂
Bonus!! This makes enough for 6-8 people, or two dinners for my family of 4!
Fiesta Bean CasserolePrint Recipe
- 1 1/2 pounds extra lean ground beef
- 1 cup chopped onion
- 10 ounces diced tomatoes with green chilies (1 can)
- 2 teaspoons chipotle spice
- 2 cups corn (can be frozen)
- 21 ounces Bush's Black Bean Fiesta Grillin' Beans (1 can)
- 1 1/2 cupes reduced fat shredded cheddar cheese
- 1 container refrigerated pizza dough (like the kind by Pillsbury)
- Preheat oven to 375 degrees.
- In a large skillet over medium-high heat, add the ground beef, onion, and diced tomatoes. Cook until the ground beef is browned.
- Mix in the corn, Grillin' Beans, and 1/2 cup of the shredded cheese. Add the chipotle spice a little at a time to attain the right level for your taste.
- Pour the mixture into a 9x13 baking dish.
- Unroll the pizza dough and stretch over the top from edge to edge.
- Sprinkle the remaining cheese on top.
- Bake for 25 minutes until the dough is cooked and the filling is bubbly.
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