Fajita Casserole is one of those recipes that the pictures does NOT do the food justice. Someone said I should name it slop, but that just sounds nasty, right? I came up with this idea when I was at a Mexican restaurant with my daughter and we shared Fajitas. I’m not sure anyone out there is like me, but this is how it goes when I eat Fajitas at a Mexican restaurant….
So, you know that most of the times when you order Fajitas at a restaurant, they’ll come with beans and rice, right? What I’ll do is eat one Fajita the “right” way and then I’ll mix up the beans and rice, throw some fajita meat, cheese and sour cream and maybe even my guacamole in there and eat the rest on chips. At least, as much as I can.
You might be thinking “Ewwwww” right now, but hey, don’t judge me….it’s good. In fact, a lot of times, I mix my Mexican food like that and eat it on the chips they give you. If you’ve never done this, you should try it…OMG…its the best way to eat it.
What you need..
You will need quite a few ingredients for this casserole, however, if you know me by now, you’ll know that I didn’t cook my Fajita meat. I used the packages you can buy in the meat section at the grocery store. Already cooked baby. Besides the Fajita meat, I used rice, refried beans, sour cream, velveeta and some green onions. I left the guacamole out because I know for a fact my youngest daughter hates it.
We ate this with chips and wrapped in tortillas, like burritos.
We ended up having company pop in, and lucky for me, I had this going already. A casserole feeds quite a few people in most cases.
While they were eating it, several of them commented how you got pretty much the same bite every time, unlike some of those restaurants and fast food joints. I didn’t even think about that, but they’re right.
Don’t you hate eating a burrito and only getting 1 or 2 of the ingredients in one bite, instead of ALL the ingredients?
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- 9×13 Baking dish
- 2 Pkg (6 oz) Fully Cooked Beef Fajita Meat
- 8 Oz Sour Cream
- 1 Bag Boil-in-Bag Rice
- 1/2 Green Onions, Chopped
- 2 Cups Velveeta, cubed
- 1 Cans (16 oz) Refried Beans
- Tostito Chips
- Tortillas, flour
- Cook rice, drain and pour into a large (not medium, like me) bowl.
- Preheat oven to 350°.
- Cut the fajita meat in smaller pieces, if desired.
- Add the fajita meat to the bowl.
- Add cheese to the bowl.
- Add green onions to the bowl.
- Add the sour cream and refried beans to the bowl. Stir until well combined.
- Spoon into a 2 quart casserole dish.
- Place in oven for 30 minutes. Serve however you like.