Aztec Casserole Recipe

Ingredients for Aztec Casserole

• Dried Black Beans
• Dried Red Beans
• Dried Black Eyed Peas
• Hot Water
• Sweet Brown Rice
• Barley
• Quinoa
• Water
• 3 tablespoons olive oil
• Ground Turkey
• Yellow Onion
• Red Bell Pepper
• Yellow Bell Pepper
• Frozen Whole Kernel Corn
• 2 cloves garlic, minced
• Red Chili Paste
• Salt to taste (about 1 teaspoon)

How to Make Aztec Casserole

1. **Prepare the Beans (Ahead of Time):** Rinse 1 cup dried pinto beans and place them in a slow cooker with 4 cups of water. Cook on high for 4-6 hours, or until tender.
2. **Prepare the Grains:** Cook 2 cups of your preferred grain (quinoa, brown rice, etc.) according to package directions in a rice cooker.
3. **Brown the Meat (Optional):** Heat 2 tablespoons olive oil in a large skillet over medium-high heat. Add 1 lb ground beef or turkey and brown, breaking it up with a spoon. Remove the meat and drain excess grease.
4. **Sauté the Vegetables:** Add 1 tablespoon olive oil to the same skillet. Add 1 large onion (chopped), 1 bell pepper (chopped), and 2 cloves garlic (minced). Cook until softened, about 5-7 minutes.
5. **Add Flavor:** Stir in 1 (15-ounce) can of corn (drained), 2 tablespoons red chile paste (or to taste), and 1 teaspoon cumin.
6. **Combine Ingredients:** Add the cooked beans (drained), cooked grains, and browned meat (if using) to the skillet.
7. **Season and Simmer:** Season generously with salt (about 1 teaspoon or to taste). Stir well to combine. Simmer for 10-15 minutes, allowing the flavors to meld and the liquid to slightly reduce.
8. **Bake (Optional):** For a crispier top, transfer the mixture to a greased 9x13 inch baking dish and bake at 375°F (190°C) for 20-25 minutes, or until heated through and lightly browned.
9. **Serve:** Serve hot and enjoy! This casserole tastes even better the next day!