This was a use up the odds and ends meal at our house. I used 8 oz. of cream cheese that was approaching it's due date, and just added chili powder, cumin, paprika, oregano, garlic powder, pepper and salt. I added in half a green pepper, which tasted so good in this, I wish I'd had a whole one and some red pepper too. I added in 1/4 bag of chopped baby spinach, which also needed to be used. I had regular diced canned tomatoes and regular frozen corn, but since I spiced my own cream cheese, it was nice and spicy. I cooked everything in a skillet, stirred in my leftover rice - the whole reason I looked for a rice dish recipe - and then put that in the casserole dish. I baked it twenty minutes, then topped it with cheese and crushed tortillas, although the cheese wasn't really necessary, because the casserole was already rich and creamy. This is a perfect Mexican-style dish for those in your family who don't like a lot of heat - the cream cheese mellows that out. An inexpensive, quick and easy crowd pleaser - definitely make again the same way, except add more peppers.
Was this review helpful?
1 user found this review helpful
This was a use up the odds and ends meal at our house. I used 8 oz. of cream cheese that was...