Simple Mexican Casserole

This casserole is similar to Depression Casserole in its ease and low cost but it offers a south of the border kick to shake up your dinner menu.

Mexican Casserole

• 2 c. pinto beans, soaked and cooked
• 3-4 medium potatoes, peeled and diced
• 1 can diced tomatoes or 2 cups diced fresh tomatoes
• 1 c. frozen corn
• 1 c. shredded cheddar or mozzarella cheese
• 1-2 t. Tabasco sauce (depending on taste buds)

Combine all ingredients in a 2 quart casserole dish and cover with aluminum foil.  Bake at 350 degrees for one hour or until potatoes are fully cooked.  If desired, sprinkle with additional shredded cheese.  Serve with sour cream.

While many casseroles work well frozen, I do not recommend freezing Mexican Casserole because the potatoes drastically change in consistency.  If you would like to speed up cooking time, you can cook the potatoes in the microwave for 7 to 8 minutes then combine all ingredients as mentioned above and only bake for 20 to 30 minutes.