Good morning lovelies! This recipe was created on the fly, but the simplistic, unpretentious of it made me decide to share it with you even though I didn’t think it was ‘pretty enough’. Because let’s be honest sometimes life happens and you just want dinner with out trying to hard. I can understand that. It’s how this recipe was created in my own house!
This was an end of the week lets use up what is it the pantry meal. And I love anything with a Mexican flair to it. Mexican food is life! I honestly even though I love all food (my jeans would agree with that statement), that if I had to pick, I could live on Mexican food.
Because I had some leftover rice in the fridge, I ended up serving the casserole over it for a little fajita/burrito bowl. That’s the great thing about cooking, is getting creative with whatever you have on hand. Some of my most creative meals have been clean the fridge out meals. Of course, some of those have boomed too. But it’s trial and error. How else do you hone your skills, and get confident in the kitchen without both failures and successes?
I will admit, that I have had more successes than failures in the kitchen. May be I have a natural ability, may be I’m just obsessed with food and flavors. I don’t know if I can answer why. But to everyone that tells me that they just can’t cook or have no confidence in cooking, just don’t give up. It’s a skill that takes practice. And you get to eat your finished product, what could be better?
You could totally prep this dish the day before and store covered in the fridge and bake the next day if you wanted too. But it really doesn’t take much time to whip up. I used elk round steak, but you can use chicken or beef and it would be perfect too.
Happy Cooking – Maria
- 1 pound round steak or chicken cut into strips
- 1 yellow bell pepper cut into strips
- 1 red bell pepper cut into strips
- 1 yellow onion cut into strips
- 1 cup mushrooms
- 1 14.5 fl oz can diced tomatoes drained
- 1 14.5 fl oz can black beans rinsed and drained
- 3 tbsp taco seasoning I used Balanced Bites Taco & Fajita Seasonings, or I generally make my own.
- 1/2 c fresh cilantro roughly chopped
- 2 c shredded Mexican cheese blend
Preheat oven to 350, and cut up all the veggies and meat.
Toss all the ingredients minus the cheese in a 9X13 casserole dish until evenly distributed.
Bake for 30 minutes. Top with cheese and bake the remaining 5 minutes to melt the cheese.
serve in tortillas, over rice, over greens, or as is.