Favorite Mexican Casserole Freezer Meal

• Vegetarian
• Gluten free

• Produce

  • 1 can Black beans
  • 1/2 cup Cilantro
  • 1 cup Corn, frozen
  • 2 Garlic cloves
  • 1 tsp Oregano
  • 2 Pinto beans
  • 1/3 cup Red onion
  • 1 15 oz. can Tomatoes

• Condiments

  • 1 16 oz. can Favorite salsa
  • 2 tbsp Lime juice, fresh

• Baking & Spices

  • 1 Black pepper, Cracked
  • 1 cup Cornmeal, quality
  • 1 1/2 tsp Salt
  • 1 tbsp Sugar

• Nuts & Seeds

  • 2 tsp Cumin

• Dairy

  • 2 tbsp Butter
  • 2 cups Monterrey jack cheese

• Liquids

  • 3 cups Water

Found on cleverlysimple.com

Description

Ingredients

• 1 cup quality cornmeal
• 3 cups water
• 2 T. butter
• 1 tsp. salt
• 1 T. sugar
• cracked black pepper
• 2 pinto beans, drained
• 1 can black beans, drained
• 1 cup frozen corn
• 1 16 oz. can favorite salsa
• 1 15 oz. can diced tomatoes, drained
• ½ cup cilantro, chopped
• ⅓ cup red onion, chopped
• 2 garlic cloves, minced
• 2 T. fresh lime juice
• 2 tsp. cumin
• 1 tsp. oregano
• ½ tsp. salt
• 2 cups Monterrey jack cheese, shredded

Directions

• To make polenta, bring 3 cups of water to boil in a large pan. Whisk in 1 cup of cornmeal. Turn the heat down to a bare simmer and cook for 15 minutes, whisking occasionally.
• Meanwhile, mix together 2 cans of drained pinto beans, 1 can of drained black beans, 1 cup of fresh or frozen corn, 1 - 16 oz. jar of thick salsa, 1 - 15 oz. can of drained diced tomatoes, ½ cup chopped cilantro, ⅓ cup chopped red onion, 2 minced garlic cloves, 2 T. fresh lime juice, 2 tsp. cumin, 1 tsp. oregano and ½ tsp. salt. Set aside.
• After 15 minutes, whisk in to the polenta: 2 T. butter, 1 T. of granulated sugar, 1 tsp. of salt and cracked black pepper. Cook for an additional 5 minutes.
• Spread the polenta at the bottom of a foil pan. Next, pour on your bean mixture and top with 2 cups of shredded Monterey Jack cheese.
• Cover with heavy duty foil, label, and freeze. From freezer to oven, bake for 45 minutes in a 375 degree oven or until the cheese is golden and sides are bubbling. Cool for 10 minutes before serving.