Easy Mexican Casserole

This recipe was born out of quarantine … again – hey we gotta try to laugh right? I was really trying to figure out what to do with a couple of stale pitas – and I came up with this recipe made of stuff that was in the freezer/fridge. It turned out so well that I think it may make it into the regular rotation. And I totally made it up! I was kinda shocked… ok so here is my quarantine Mexican Casserole recipe!

Finished Mexican Casserole
Finished (and half eaten) product!

Ingredients for Mexican Casserole

Stale Pita (one – cut up in 1 cm x 1 cm squares – I used scissors)

2 chicken breasts

fajita or southwest spice (or use a combo of chili powder and paprika)

2 cups of rice cooked

kidney beans (around a can – I used dried but this means you have to soak them overnight and boil them before you get the recipe started- I happened to have some at home so that is what I used)

red pepper (about 1/2 cut up into small pieces)

a large carrot – also cut up very small

garlic – 1-2 cloves

grated cheese to top the casserole – around a cup

salsa to taste

Remember I totally made this one up flying by the seat of my pants so the amounts are kind of fluid and guess work


To make the Mexican Casserole you need to work on layers. Grease an 8×8 inch glass pyrex dish and preheat the oven to 350 F. Cook rice. Cut the pita into 1cm x 1cm cubes and put them evenly in the bottom of the pyrex roasting dish and set aside. Mix rice and beans and add some garlic to the mix as well as paprika or southwest seasoning and set aside. Place cut carrots in pan with a bit of oil and fry until semi soft then remove from pan. Add chicken breast that has been cut into chunks and cook (I had to thaw mine in the microwave and I ended up half cutting and half shredding the chicken which gave it a nice texture. Season with southwest seasoning and at the end of cooking add in the veggies to cook slightly. Transfer on top of the pita layer into the pyrex dish and top with salsa to taste. Then top the salsa layer with a layer of rice and beans. Top with shredded cheese and bake about 20 minutes to heath through and melt cheese. And that’s it my made up quarantine Mexican casserole! I had some leftover ingredients and made it twice it was so good!

Mexican Casserole prior to baking
Prior to baking … so yummy Mexican Casserole

Stay safe, stay home and see you soon!

Let me know if you try it!