Cheesy Mexican Buckwheat Casserole |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 8 |
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For those of you looking for a twist on your Mexican dishes and one that's healthier, give this a try. Buckwheat is a good source of vitamin b, zinc, and iron. Ingredients:
4 cups cooked cream of buckwheat |
1 1/2 cups of chopped onions |
1/8 cup butter |
1 cup sour cream |
1 cup cottage cheese |
1 teaspoon salt |
1/2 teaspoon pepper |
2 cups shredded mexican cheese |
8 ounces green chilies, chopped |
16 ounces refried beans |
1 lb ground beef or 1 lb shredded chicken, cooked and seasoned |
2 1/2 teaspoons cumin |
1 tablespoon hot sauce |
2 garlic cloves |
1 cup of chopped green pepper |
Directions:
1. Prepare cream of buckwheat using either milk, water, or broth.
2. Sauté onion, green pepper, garlic, butter and ground beef (or chicken) in pan along with a taco seasoning.
3. Combine buckwheat, sour cream, cottage cheese, refried beans, hot sauce, cumin, salt, and pepper.
4. In at least a 3 quart casserole dish, layer buckwheat mixture, meat and vegetable mixture, shredded cheese, and green chillies then repeat layers.
5. Bake uncovered at 375° for approximately 60 minutes or until bubbly and golden.
6. Let stand for 10 minutes before serving dish.
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